Full text of "Butt family favorites : a collection of recipes by Mary Eliza Butt and her nine children and her fourteen grandchildren"

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.Butt Family
Favorites

Mf/liom Meet/ Act

Home of
William Thomas & Mary Eliza Butt

Digitized by the Internet Archive

in 2011 with funding from

LYRASIS members and Sloan Foundation

http://www.archive.org/details/buttfamilyfavoriOOunse

A Collection of Recipes by

Mary Eliza Butt

and

Her nine children

And her fourteen grandchildren

Printed in the U.S.A. by

caohboohs

by morris press

P.O. Box 2110 • Kearney, NE 68848

For information on having your cookbook printed, write for
our FREE information packet or call Toil-Free at 1-800-445-6621

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This cookbook is dedicated to the memory of William
Thomas Butt and Mary Eliza Flanagan Butt and their son
and eight daughters. A family to be remembered for their
values and dedication to their children, community and
church.

A special thank you to all the family members that con-
tributed recipes. There are many favorites included that are
now special dishes of grandchildren and great-grandchil-
dren. While some recipes do not have complete instruc-
tions or ingredients, they are written as handed down to
their families. We hope that future generations will continue
to use the special "Butt Family Favorites."

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William £/7ioma& vfiutt

William Thomas Butt was born on February 20, 1877 in
Princess Anne County. He was known to his friends as
"Willie." He had three sisters, Poca, who lived to be old,
India who died in middle age from cancer, and Lois who
died as a child. He also had two brothers, Eugene, who out-
lived him, and Millard, who died in his teens from tubercu-
losis.

Willie had many talents and he liked building things. He
built all the buildings on the farm, including the barn and
stables. He also built a horse-drawn sleigh for hauling fer-
tilizer, grain, and produce. Probably one of his greatest
accomplishments was building a pea-picker for harvesting
soy beans. It was shared with the surrounding farms at har-
vest time.

Willie was a truck farmer. He sold produce at the market
in Norfolk, and in the summer, he made weekly trips in his
pick-up truck to the cottage line at Virginia Beach.

He was very active in Nimmo Methodist Church and
was a steward for over 30 years. Willie and the children
attended church every Sunday.

Every Christmas he would buy a large round of rat
cheese, Royal lunch crackers, a bushel of oysters, a wood-
en bucket of mincemeat, and a bushel of apples for his fam-
ily.

In September of 1936 there was a terrible hurricane.
The stables blew down and Willie tried to save his horses.
A sheet of heavy metal corrugated roofing hit him on his
head and that night he lost consciousness. He died 3 days
later.

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Mary Eliza Flanagan was born on December 18, 1878
in the West Neck section of Princess Anne County. She
was known to her friends as "Liza." She had a sister, Odie,
for whom her daughter Odie was named and one brother,
Moses.

She loved flowers and had a garden filled with holly-
hocks, zinnias, asters, tuberoses, lilacs, roses, daffodils,
hyacinths, mock orange, and sweet shrub.

She was very creative and talented. She made all of her
children's clothes and even their underwear. She had
rheumatism in one knee and when it was too painful for her
to pedal her sewing machine, the children would pedal it for
her. She was also a very good cook. She was always busy
canning, preserving, and cooking.

Liza not only loved her children but when they were
grown and married she would often take up for their spous-
es. She was devoted to her grandchildren and if they mis-
behaved she said it was because they were hungry or
sleepy.

When she became ill her children took turns spending
the nights with her. She died on October 3, 1958 from ure-
mic poisoning at the age of 79.

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37497-gs 5

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William Thomas Butt and Mary Eliza Flanagan were
married on December 7, 1898. They lived in a Dutch
Colonial home on London Bridge Road. The house still
stands and is known today as London Bridge Hunt Club.

All nine of their children were born in this house. Their
marriage was a true partnership all the way. They never
argued, or even raised their voices to each other or to their
children.

The whole family worked in some manner about the
farm. They would shell butter beans, lima beans, and black-
eyed peas, pick strawberries, watermelon, and can-
taloupes. There were lots of farm animals, chickens, ducks,
geese, sheep, cows, horses, dogs, and cats.

There were often Sunday School Picnics that were fun
for the whole family. The children would save their money
all summer and take it, tied in the corner of a handkerchief,
to ride all the rides at Seaside Park.

Willie and Liza were devout Christians. Often on
Sundays the preacher's family would eat with them.
Besides going to Sunday School and Church on Sunday,
there was no card playing, sewing, or paper cutting.

Willie and Liza did not leave much in worldly goods but
a legacy much more valuable. They taught their children
that the fleeting joys that money can afford are not to be
compared with the real happiness that comes from within —
from loving and caring for each other, not only family, but
any of God's children.

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William Thomas BUTT (20 Feb. 1877-23 Sep. 1936)

& Mary Eliza FLANAGAN (18 Dec. 1878-3 Oct. 1958)
m. 7 Dec. 1898

Millard Clarence "Brother" BUTT (29 Aug 1900-17 Oct 1979)

& Edith Hope McKENNEY (8 Aug 1902-5 May 1980)
m. 24 Dec 1924

Eva Gladys "Auntie" BUTT (25 Mar 1903 - 5 Jun 1987)

& Herman Whitehurst "Uncle" SIMMONS (21 Jun 1891 -22 May 1982)
m. 21 Oct 1925

Willie Mae BUTT (12 Jul 1905 - 21 Feb 1967)

& George Scott BROWN (12 Nov 1900 - 7 Apr 1984)
m. 11 Feb 1925

Pattie Estelle BUTT (6 Mar 1909-12 Jul 1996)

& Herman Ray "Thuggett" BONNEY (12 Jun 1905-15 Feb 1989)
m. 4 Nov 1936

Odie Adelia BUTT (17 Jan 1911-28 Dec 1988)

& Sidney Severn KELLAM (6 Jul 1903 - 30 Dec 1986)
m. 21 Jan 1933

Ruby Mildred BUTT (11 Dec 1913 -)

& Frank Lee FENTRESS (4 May 1909 -)
m. 24 Nov 1937

Mary Virginia BUTT (2 May 1916 -)

& Garfield SHAFER Jr. (15 Jun 1914 - 15 Feb 1984)
m. 26 Dec 1938

Louise Johnston BUTT (5 Jul 1918-23 Mar 1998)

& Ragan Bradshaw PULLEY (30 Nov 1917 -)
m. 6 Jun 1945

Ruth BUTT (14 Sep 1920 - )

& Leslie Ray WATSON (6 Aug 1915 - 17 Sept 1948)
M. 22 Aug 1945

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(copied from Auntie's composition book dated 1924)

Long may you live, happy may you be, loved by all — best
by me.

Love many, trust few — always paddle your own canoe.

Where you are, I'd like to be — wish a stamp would carry
me.

Honey in the cup, sugar in the bowl, I can't help from loving
you to save my soul.

Eva is my name, single is my life, happy will be the man
who gets me for his wife.

Lock up your heart in a little tin trunk, and look for the fel-
low who never gets drunk.

All I want in this creation is some pretty boy with a fine plan-
tation.

He's teaching her arithmetic — He says that's his mission
He kissed her once and said "that's addition." As he added
smack by smack in silent satisfaction, she sweetly gave his

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kisses back, and said "now that's subtraction." He kissed
her and she kissed him without any exclamation, and they
both smiled and said "that's multiplication." But Dad
appeared upon the scene and made a quick decision — He
kicked the lad 3 blocks away and said "now that's long divi-
sion".

When this you see, remember me and cut it in your heart,
"Don't let the advice of any girl cause you and me to part.

Wait for me, and me alone — please wait until I've grown.

Love is like a little bird that flies from tree to tree,
when you find another girl, you think no more of me.

Your are a darling, you are a daisy,
you are the one that sets me crazy.

Roses are red, pansies are yellow, I'll be your girl
if you'll be my fellow.

The trees of the forest may perish,
the flowers of the valley decay
but let our friendship last forever
while all earthly things pass away

When rocks and hills divide us, many miles apart — when
others have your company, remember it is you who have
my heart.

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Front Row: Mary Robinson Shafer Meeks, Susan Brown
Flanagan, Sara Shafer Hetzler, Lou Pulley, Betty Anne
Kellam Huey, Les Watson, Verna Brown Leonard, Jane
Kellam Eilertsen, Mary Anne Brown Simmons.

Back Row: Larry Pulley, Scott Brown, Lee Fentress, Billy
Fentress, Ragan Pulley

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Appetizers & Beverages 1-4

Soups, Salads

& Vegetables 5-20

Main Dishes

& Casseroles 21-32

Breads & Rolls 33-38

Pies, Pastry

& Desserts 39-48

Cakes, Cookies

&Candy 49-70

Canning, Preserving

& This & That 71-76

Index

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37497-gs 12

Appet

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overages

Butt Family Crest

37497-|b-1a

Helpful Hints

• You won't need sugar with your tea if you drink jasmine tea or any
of the lighter-bodied varieties, like Formosa Oolong, which have
their own natural sweetness. They are fine for sugarless iced tea, too.

• Calorie-free club soda adds sparkle to iced fruit juices, makes them
go further and reduces calories per portion.

• For tea flavoring, dissolve old-fashioned lemon drops or hard mint
candy in your tea. They melt quickly and keep the tea brisk!

• Most diets call for 8 ounces of milk and 4 ounces of fruit juice. Check
your glassware. Having the exact size glass ensures the correct
serving amount.

• Make your own spiced tea or cider. Place orange peels, whole
cloves, and cinnamon sticks in a 6-inch square piece of cheesecloth.
Gather the corners and tie with a string. Steep in hot cider or tea for
10 minutes or longer if you want a stronger flavor.

• Always chill juices or sodas before adding to beverage recipes.

• To cool your punch, float an ice ring made from the punch rather
than using ice cubes. Not only is this more decorative, but it also
inhibits melting and diluting.

• Place fresh or dried mint in the bottom of a cup of hot chocolate for
a cool and refreshing taste.

• One lemon yields about Va cup juice; one orange yields about 1/3 cup
juice. This is helpful in making fresh orange juice or lemonade!

• Never boil coffee; it brings out the acid and causes a bitter taste.
Store ground coffee in the refrigerator or freezer to keep it fresh.

• Always use COLD water for electric drip coffee makers. Use 1 to 2
tablespoons ground coffee for each cup of water.

• Seeds and nuts, both shelled and unshelled, keep best and longest
when stored in the freezer. Unshelled nuts crack more easily when
frozen. Nuts and seeds can be used directly from the freezer.

• Cheeses should be served at room temperature, approximately 70°.

37497-jb-1a

Appetizers & Beverages

Artichoke spread

2 cans artichoke hearts, mashed

1 c. Parmesan cheese

1 c. Hellmann's mayonnaise

Mix together. Heat in 350° oven 30 minutes.

Ruth Butt Watson

Cheese sall

2 (6-oz.) pkgs. cream cheese

2 (5-oz.) jars sharp cheddar cheese spread
1 (5-oz.) jar blue cheese spread

3 T. wine vinegar
Dash garlic salt

1 c. finely chopped nuts

Allow cheese to soften, mix all except nuts and place in refrigerator to
harden. Remove and roll in chopped nuts.

Louise Butt Pulley

Clam pip

1 (3-oz.) pkg. cream cheese

2 tsp. lemon juice

2 tsp. grated onion

1 tsp. Worcestershire sauce

3 or 4 drops hot pepper sauce
1A tsp. salt

1 can minced clams

Mix together all ingredients. Serve with chips.

Ruth Butt Watson

Appetizers & Beverages

Curry dip

1 c. mayonnaise
1 tsp. grated onion
1 tsp. horseradish
1 tsp. tarragon vinegar
Vz tsp. curry powder

Mix all ingredients and chill. Good with raw vegetables.

Ruth Butt Watson

Piquant cheese

1/2 bottle Heinz chili sauce
1 lb. sharp cheese, grated
1 sm. onion, grated (or less)
1 green pepper, grated (or less)
Mayonnaise, for spreading consistency

Combine above ingredients and chill.

Ruby Butt Fentress

Raw vegetable sandwich spread

1 c. celery, diced

1 onion, diced

2 sm. carrots, diced

V2 green pepper, diced or grated
1 diced cucumber

1 tsp. salt

2 c. mayonnaise

1 env. Knox gelatin

Soak gelatin in little cold water then melt over hot water. Mix all together.
Add gelatin and put in refrigerator. When ready to use, eyread on bread.

Odie Butt Kellam

Spinach sandwiches

1 c. sour cream (not low-fat)

1 c. mayonna'i&e

1 c. sliced water chestnuts

1 (10-oz.) pkg. frozen chopped spinach

1 (1.4 oz.) Knorr's vegetable soup mix

Thaw and squeeze water from spinach. Put all in food processor, liquid
first. Touch start button 3 or 4 times for short periods. Don't mix any
longer than necessary to chop everything well. Spread on Fepperldqe
Farm very thin white or whole-wheat bread.

Ruby Butt Fentress

Dried eeef canapes

1 tsp. minced onion
1 T. butter

Cook until tender. Add:

1 (21/2-oz.) jar dried beef
1 (3-oz.) pkg. cream cheese

Spread on rye wafers.

Les & Lou Watson

Holiday cheese sall

2 (&-oz.) pkgs. cream cheese

1 (8V2-OZ.) can crushed pineapple, drained

2 c. chopped pecans
2 T. chopped onion

1 T. seasoned salt

1A c. chopped green pepper

Pecans, parsley, and red cherries, for garnish

Soften cream cheese and carefully stir in pineapple, pecans, qreen pepper,
onion and seasoned salt. Chill well. Form into ball and roll In pecans.
Garnish with red cherries and parsley. Serve with crackers.

Jane Kellam Eilertsen

Appetizers & Beverages

Nuts & bolts

1 box Cherries
1 box Corn Chex
1 box Rice Chex
1 box Wheat Chex

1 Ig. can salted nuts (pecans)

2 sticks margarine

3 T. Worcestershire sauce
2 T. onion salt

2 T. garlic salt
2 T. celery salt

Melt margarine in par and add sauce ard seasoning salts. Pour over
mixed cereal and bake at 300° for 1 hour; stir every 15 to 20 minutes.

Les & Lou Watson

Cranberry punch

3 c. sugar

3 c. water

3 c. lemonade (1 Ig. or 2 sm. cans)

3 c. orangeade

2 c. pineapple juice

2 qt. ginger ale

2 bottles cranberry juice

Soil sugar and water, then add other ingredients. Refrigerate.

Willie Mae Butt Brown

Recipe Favorites

onps9 oalach
Vegetaoles

Pattie West Flanagan Whitehurst

1859-1928

37497-jb-2s

Helpful Hints

Fresh lemon juice will remove onion scent from hands.

To save money, pour all leftover vegetables and water in which they
are cooked into a freezer container. When full, add tomato juice and
seasoning to create a "free" soup.

Three large stalks of celery, chopped and added to about two cups
of beans (navy, brown, pinto, etc.), will make them easier to digest.

When cooking vegetables that grow above ground, the rule of thumb
is to boil them without a cover.

A lump of sugar added to water when cooking greens helps vegeta-
bles retain their fresh color.

Never soak vegetables after slicing; they will lose much of their nutri-
tional value.

Fresh vegetables require little seasoning or cooking. If the vegetable
is old, dress it up with sauces or seasoning.

To quickly bake potatoes, place them in boiling water for 10 to 15
minutes. Pierce their skins with a fork and bake in a preheated oven.

To cut down on odors when cooking cabbage, cauliflower, etc., add
a little vinegar to the cooking water.

To avoid tears when cutting onions, try cutting them under cold run-
ning water or briefly placing them in the freezer before cutting.

A little vinegar or lemon juice added to potatoes before draining will
make them extra white when mashed.

To avoid toughened beans or corn, add salt midway through cooking.

For an easy no-mess side dish, try grilling your vegetables along
with your meat.

To dress up buttered, cooked vegetables, sprinkle them with toast-
ed sesame seeds, toasted chopped nuts, canned french-fried
onions or slightly crushed seasoned croutons.

37497-jb-2s

Soup, Salads & Vegetables

Baked potato soup

4 Ig. baking potatoes

Vz c. butter or margarine

1/2 c. flour

6 c. milk

3A tsp. salt

Vz tsp. pepper

4 green onions

12 slices bacon, cooked, crumbled & divided

11/4 c. shredded cheddar cheese

1 (3-oz.) ctn. sour cream

Wash potatoes and prick, several times with fork. Bake at 400° for 1
hour or until done. Let cool. Cut potatoes in half lengthwise; scoop out
pulp and set aside. Discard skins. Melt butter in saucepan over low
heat; add flour, stirring until smooth. Cook 1 minute stirring constantly.
Gradually add milk; cook over medium heat until mixture is thickened and
bubbly. Add potato pulp, salt, pepper, 2 tablespoons green onions, V2 cup
bacon and 1 cup cheese. Cook until heated and stir in sour cream. Add
extra milk if necessary for desired consistency. Serve with remaining
onions, bacon and cheese.

Mary Butt Shafer

Bean soup

1 lb. dried great northern beans

1 ham hock or 1 pkg. sliced ham hock

2 c. cut-up celery
2 c. cut-up onion

1 Ig. can or 2 sm. cans whole peeled tomatoes, cut-up

Soak beans overnight covered with water. Next day, put ham hock in 2
quarts water. Let cook a little while. Next, add beans. Let cook IV2 hours.
Add celery, tomatoes and onions. Let cook another hour. Add pinch of
sugar. May have to cook longer. Beans should be soft.

Mary Butt Shafer

Soup, Salads & Vegetables

Lemon jello deluxe salad

1 lg. pkg. lemon Jello

1 c. boiling water

1 lg. can crushed pineapple

1 can lemon pie filling

Pour boiling water over Jello and stir until dissolved completely. Add
pineapple and pie filling.

Note: For a firmer salad, add V2 package plain gelatin to Jello before dis-
solving.

Mary I3utt Shafer

Party salad

1 sm. pkg. lemon Jello

1 sm. pkg. lime Jello

2 c. hot water

1 c. mayonnaise

1 c. cottage cheese

1 c. nuts

1 (No. 2) can crushed pineapple

1 lg. carrot, grated

1 tsp. horseradish

V3 c. light cream or evaporated milk

Mix Jello and hot water. Let cool. Add remaining ingredients. Refrigerate
several hours.

Ruby F3utt Fentress

Frozen fruit salad

V2 pt. mayonnaise

4 T. confectioners' sugar

2 pkgs. cream cheese

1 can fruits for salad, drained

V2 pt. cream, whipped until stiff

12 maraschino cherries, cut in half

Mix mayonnaise, sugar and cream cheese until smooth, add fruit and
cherries and fold in whipped cream. Line refrigerator trays with waxed
paper. Four in mixture and freeze until firm.

Ruth Butt Watson

Orange congealed salad

1 sm. pkg. cream cheese
V2 c. mayonnaise

blend well and add:

2 boxes lemon Jello, dissolved in 2 c. hot water

3 oranges, peeled and cut up
1 orange peel, grated

1 sm. can crushed pineapple

Four into Pyrex pan and refrigerate.

Ruth Butt Watson

Pineapple salad

2 c. crushed pineapple

1 c. grated New York state cheese

Juice of 1 lemon

1 c. sugar

1 c. whipping cream, whipped before

2 T. gelatin
1/2 c. nuts

Melt gelatin in a little cold water. Heat pineapple, lemon juice and sugar;
add gelatin while hot and let cool. Add grated cheese, nuts and whipping
cream. Let set in ice box until congealed.

Ruth Butt Watson

3749701 Soup, Salads & Vegetables

Fresh fruit dressing

1 sm. ctn. sour cream

Vz c. 4X sugar

Grated rind of lemon and orange

1 tsp. lemon juice

Mix and refrigerate.

Mary Butt Shafer

Dressing for spinach salad

1 c. salad oil

3A c. sugar

V2 c. ketchup

1A tsp. salt

Va c. vinegar

1 tsp. Worcestershire sauce

1 med. onion, chopped

Mix together in blender. Will keep refrigerated for a long time.

Ruth Butt Watson

Apricot salad

1 (15-oz.) can crushed pineapple, don't drain
1 (6-oz.) pkg. apricot gelatin
1 c. hot water

1 (6-oz.) pkg. softened cream cheese

2 env. whipped topping
1 c. celery, chopped

1 c. chopped nuts

Mix pineapple, gelatin and water and cook 10 minutes. Cool slightly. Add
cream cheese. Chill until partly set. Make up whipped topping and fold in
celery and nuts. Add to gelatin mixture. Chill until set.

Betty Anne Kellam Huey

Lemon jello salad

3 pkgs. lemon Jello

3 c. hot water

3 c. cold water

Miniature marshmallows

3 Ig. bananas

1 (No. 2) can crushed pineapple, drained (save juice)

Make Jello, refrigerate and let set until syrupy. Add bananas and pine-
apple. Pour into a 9 x 12 x 2-inch pan. Cover with miniature marshmallows;
refrigerate until firm. Add topping and refrigerate at least 1 hour.

Topping:

V2 c. sugar

V2 c. pineapple juice

1 T. flour

1 egg, well-beaten

1 T. butter

1/2 c. whipping cream

Mix sugar, juice, flour and egg in saucepan and cook until thick. Remove
from heat, add butter and cool. When sauce is cold, whip cream and fold
Into eauce. Spread over firm Jello.

Mary Anne drown Simmons

Soup, Salads & Vegetables

Pasta salad

1 (12-oz.) pkg. angel hair pasta, broken up
1/2 lb. zucchini, sliced thin and quartered
1A lb. green beans, cut bite-size
V3 c. sliced black olives

1 c. cocktail tomatoes, quartered

2 green onions, chopped

Dressing:

1A c. grated Parmesan cheese

74 c. white wine vinegar or tarragon vinegar

2/3 c. olive oil

2 T. water

1 pkg. Good Seasons Italian dressing mix

Cook zucchini and snaps in water and cook until tender. Rinse in cold
water. Cook pasta and rinse in cold water. Combine zucchini, beans, olives
and onlone with pasta. Mix dressing ingredients, pour over pasta and
toss. Best if allowed to marinate overnight. Recipe can be doubled. Add
tomatoes before serving cooked chicken or seafood can be added.

Betty Anne Kellam Huey

Shrimp aspic

2 pkgs. lemon gelatin

4 c. tomato juice

1 T. dry mustard

1 tsp. Worcestershire sauce

1 c. sliced stuffed olives

11/2 lbs. sm. shrimp, cooked and cut in half

1/2 tsp. red pepper

1 tsp. salt

IV2 c. chopped celery

Mayonnaise

Follow directions to make gelatin using tomato juice Instead of water.
Add the remaining Ingredients. Mix and pour in mold. Refrigerate until
congealed. Serve with mayonnaise.

Ruth Butt Watson

Tomato aspic

4 c. tomato juice

3 T. lemon juice

2 T. powdered sugar

4 T. plain gelatin, soaked in V2 c. cold water
3it of bay leaf

1/2 c. mild vinegar
1 tsp. salt

Heat 1 cup tomato juice with sugar; salt and bay leaf. Add soaked gelatin
and stir until it dissolves; strain. Add remaining tomato juice, lemon
juice and vinegar. Fill 2- pint ring molds. Refrigerate. Serve with lettuce
and mayonnaise.

Ruth Butt Watson

Cucumber aspic

4 unpeeled cucumbers, grated and drained
1 med. onion, grated
1 c. vinegar

1 tsp. salt
Pinch of pepper

2 env. gelatin

Dissolve gelatin in V2 cup cold water. Bring 2 cups water to boil; add
gelatin and let cool. Add other ingredients. Chill.

Ruth Butt Watson

Soup, Salads & Vegetables 11

Posh squash

2 lbs. yellow squash, sliced

2 eggs

1 c. mayonnaise

1 sm. onion, chopped

1A green pepper

1 c. grated Parmesan cheese

Salt and pepper to taste

Cook squash until just tender. Drain well. Seat eggs well and add all
ingredients to eggs. Pour into buttered baking dish. Dot with butter or
top with buttered bread crumbs. Bake 30 minutes at 350°.

Ruth Butt Watson

5QUASH CASSEROLE

3 lbs. yellow squash

2 med. onions, chopped

2 carrots, sliced

V2 pt. sour cream

2 cans cream of chicken soup

1 sm. jar pimentos, chopped

1 pkg. herb seasoned stuffing mix

1 stick butter, melted

Cook the squash, onions, and carrots in a small amount of salted water
and drain. Combine with sour cream, soup, salted water and drain. Combine
with sour cream, soup and pimentos. Add butter to herb stuffing. Layer
squash mixture alternately with stuffing mix in casserole dish beginning
and ending with herb stuffing. Bake at 350° for 30 minutes. (Halves
easily for smaller family.)

Ruby Butt Fentress

Broccoli casserole

2 boxes frozen broccoli or fresh broccoli

8 oz. Velveeta cheese

24 Ritz crackers

1 stick margarine, melted

Steam broccoli then place in baking dish. Chop cheese into small pieces
and place over broccoli; crumble crackere over cheese and pour melted
margarine over the crackers. Bake at 350° approximately 25 minutes
or until bubbly.

Scott and Lynda 3rown

Broccoli casserole

2 pkgs. chopped broccoU

1 can cream of mushroom soup

3/4 c. mayonnaise

1 c. grated sharp cheese

2 T. chopped or\\or\

2 slightly beaten eggs
Cracker crumbs

Cook broccoli as directed; combine soup, mayonnaise, cheese, onion and
eggs. Add broccoli, dot with butter and sprinkle with cracker crumbs.
Bake at 350° for 45 minutes.

Ruth Butt Watson

Harvard eeets

2 cans beets (some juice)

1 c. sugar

2/3 c. vinegar

1 T. butter or margarine

Salt and pepper to taste

1/2 T. cornstarch

Combine sugar, vinegar and juice from beets together and simmer 20 to
30 minutes. Add beets, butter, salt and pepper to taste and cook 15
minutes. Thicken with 1 to 2 tablespoons cornstarch.

Eva Butt Simmons "Auntie"

6oup, 5a lads & Vegetables 13

Cauliflower eake

1 Ig. cauliflower, cut into florets

1/2 tsp. salt

3 c. water

1/3 c. margarine, melted

1 T. sugar

V2 tsp. salt

V2 tsp. pepper

1 c. round buttery cracker crumbs

IV2 c. (6 oz.) shredded cheddar cheese, divided

1 med. onion, chopped

Vz c. chopped green bell pepper

1 (16-oz.) can whole tomatoes, undrained and chopped

Combine first 3 ingredients in a large saucepan; bring to a boil. Cover,
reduce heat and cook 5 minutes or until tender; drain. Set aside. Combine
margarine and next 4 ingredients in a large bowl; stir in cauliflower, 1 cup
cheese, onion, pepper and tomatoes. Spoon Into lightly greased 9 x 13-inch
baking dish and bake at 350° for 35 minutes. Add remaining Vz cup
cheese and bake 5 additional minutes.

Scott and Lynda E3rcwn

French onion casserole

4 to 6 med. onions, sliced

4 T. butter

2 T. flour

Dash pepper

3A c. beef bouillon

'A c. dry sherry

2 slices toast, buttered and cubed
Vz c. shredded Swiss cheese

3 T. Parmesan cheese

Melt butter. Cook onions in butter until soft. Stir in flour and pepper.
Add liquids. Cook until thick and bubbly. Put in greased 1 -quart casserole.
Sprinkle with toast and cheeses. Bake at 350° for 45 minutes.

Larry and Penny Pulley

CrUNCHY C0LE5LAW

2 pkgs. Ramen noodles (chicken or beef), broken up
1 c. slivered almonds
1 pkg. cabbage coleslaw

1 bunch green onions, chopped

Brown noodles and almonds on cookie sheet for 7 minutes at 400°.
Combine cabbage and onions; add dressing.

Dressing:

V2 c. oil

V3 c. vinegar

V2 c. sugar

2 pkgs. flavoring from Ramen r\ood\ee

Add noodlee and almonds as close to serving time as possible for maxi-
mum "crunchiness".

Sara Shafer Hetzler

Golden corn fritters

3 eggs, separated

2 T. milk

V2 tsp. salt

2 T. flour

1 (1-lb. 1-oz.) can cream-style corn

Beat egg yolks until thick and lemon colored. Combine milk, flour and salt
to make smooth paste. Blend into beaten egg yolks. Stir in corn. Beat
egg whites until stiff but not dry. Gently fold in corn mixture. Drop by
tablespoons on hot buttered griddle. Cook over medium to low heat
until golden brown. Turn and brown on other side. Serve hot. Makes 50
(2-inch) fritters.

Ruby Butt Fentress

Soup, 5alads & Vegetables 15

Corn pupping

3 eggs, beaten

2 c. milk
1/2 c. milk
Vz c. sugar

1 can cream-style corn

3 level T. cornstarch

Grease baking dish with oleo. Mix above Ingredients together. Bake 1 hour
15 minutes at 350°.

Millard "Brother" & Edith Butt

Celery crunch

4 c. celery, cut into 1-in. pieces

1 can cream of chicken soup

74 c. diced pimento

6 oz. mushrooms, drained and chopped

1 (5-oz.) can water chestnuts, sliced
74 c. toasted, slivered almonds

2 tsp. melted butter

1/2 c. soft bread crumbs

Cook celery in small amount of boiling water until crisp (about & minutes)
and drain well. Add sliced water chestnuts, mushrooms, condensed soup
and pimentos. Toss bread crumbs and almonds in melted butter and
sprinkle over celery mixture in casserole dish. Bake 350° for 25 to 35
minutes until bubbly hot. Serves 6.

Ruby Butt Fentress

DlLLEP CARROTS

2 (10 oz.) frozen whole carrots
1 tsp. sugar

1 T. butter or margarine

2 tsp. dried dill weed

Cook carrots according to package instructions adding sugar to water.
Drain well, add butter and dill weed. Toss until coated.

Ruth Butt Watson

Marinated carrots

5 c. carrots, sliced thin crosswise

1 sweet onion, chopped

1 green pepper, chopped

1 c. sugar

3A c. vinegar

1/2 scant c. cooking oil

1 can tomato soup

1 tsp. Worcestershire sauce

1 tsp. prepared mustard

Salt and pepper to taste

Peel and cook carrots until tender. Drain carrots and put in large bowl.
Mix remaining ingredients and pour over carrots. Refrigerate for at least
12 hours.

Susan drown Flanagan

Macaroni and cheese casserole

1 (8-oz.) pkg. elbow macaroni

1 can cream of mushroom soup

2 c. med. cheddar cheese
1 c. sour cream

1/2 c. chopped onion
5alt and pepper
Potato chips

Cook macaroni and drain. Combine all ingredients except potato chips.
Pour into greased casserole; cover with crushed potato chips. Do not
cover. F3ake at 350° for 30 minutes.

Mary Anne Drown Simmons

Soup, 5a lads & Vegetables 17

Potato casserole

24 oz. Ore \da hash browns

1 pt. (2 c.) sour cream

2 c. grated cheddar cheese
3A stick margarine

1 tsp. salt
V2 tsp. pepper

1 can cream of chicken soup
V2 c. chopped on\or\

2 tsp. parsley

Mix together above ingredients. Spread in large buttered casserole. Bake
350° for 45 minutes. Can be made ahead and frozen.

Mary Butt Shafer

Bull heap potatoes

Potatoes
Onions

Green peppers
Vegetable oil
Salt and pepper
Texas Pete
Bacon bits
Paprika
Cheese

In Pyrex dish cut potatoes and onlone in chunks. Sprinkle with remaining
ingredients and toss to coat potatoes. Bake 375° for about 45 minutes
or until potatoes are done. Remove from oven and add shredded cheese
on top. Return to oven to melt cheese.

Lee & Ruby Fentress

Orange glazed sweet potatoes

3o\\ sweet potatoes, remove skins, cut in serving pieces, pour sauce
over and bake

Sauce:

2 T. grated orange rind
1 T. cornstarch

1/3 c. white sugar
V2 c. brown sugar
1 c. orange juice

3 T. margarine

Combine above in saucepan. Cook until thick, stirring constantly. Serve
warm.

Ruth Butt Watson

Sweet potato casserole

3 c. mashed sweet potatoes
12/3 c. sugar

4 eggs, well-beaten
1 tsp. vanilla

1 tsp. lemon
1 tsp. nutmeg
1 tsp. cinnamon
Dash of salt
2Va c. milk
1 stick butter
1 c. coconut, opt.

Combine mashed potatoes, sugar, eggs, vanilla, lemon and seasonings.
Add milk in small amounts. Pour into casserole greased with a pat of
butter. Dot top with remaining butter. 3ake 400° until firm and brown.
One cup coconut can be used with milk.

Pattie Butt Bonney

Soup, Salads & Vegetables 19

Recipe Favorites

iVLain JDisJke
asseroles

Mary Eliza Flanagan Butt

12/18/1878-10/03/1958

37497-jb-3m

Helpful Hints

When preparing a casserole, make an additional batch to freeze. It
makes a great emergency meal when unexpected guests arrive.
Just take the casserole from the freezer and bake it in the oven.

To keep hot oil from splattering, sprinkle a little salt or flour in the pan
before frying.

Never overcook foods that are to be frozen. Foods will finish cook-
ing when reheated. Don't refreeze cooked thawed foods.

A few drops of lemon juice added to simmering rice will keep the
grains separated.

Green pepper may change the flavor of frozen casseroles. Clove,
garlic and pepper flavors get stronger when they are frozen, while
sage, onion and salt get milder.

Don't freeze cooked egg whites; they become tough.

Spray your grill with vegetable oil to prevent sticking.

Instant potatoes are a good stew thickener.

When freezing foods, label each container with its contents and the
date it was put into the freezer. Store at 0°. Always use frozen
cooked foods within one to two months.

Store dried pasta, rice (except brown rice) and whole grains in tight-
ly covered containers in a cool, dry place. Always refrigerate brown
rice, and refrigerate or freeze grains if they will not be used with-
in five months.

Glazed pottery, earthenware, glass, metal - all can be used for
casseroles. Many of these casserole containers come in bright col-
ors and pleasing designs to complement your tableware. The type of
container you use makes very little difference, as long as it is heat-
proof.

Souffle dishes are designed with straight sides to help your souffle
climb to magnificent heights. Ramekins are good for serving individ-
ual casseroles.

To keep boiled lasagna noodles from sticking together as they cool,
keep the noodles separate by draping them over the rim of a pot.

Main Dishes & Casseroles

Chili

1 lb. hamburger

1 Ig. can tomato juice

Vz c. ketchup

1 green pepper

2 onions

2 T. chili powder
2 T. hot sauce

1 T. red pepper

2 T. Worcestershire sauce
Salt and pepper

3 cans kidney beans

Saute onions and green pepper. Fry hamburger until red is gone. Combine
with rest of ingredients and cook V/z hours. Thicken with 2 tablespoons
cornstarch mixed with a little water.

Pattie Butt F3onney

Dutch meat loaf

IV2 lbs. ground beef
1 c. bread crumbs
1 sm. onion

1 egg, beaten
11/2 tsp. salt
Vs tsp. pepper

Vz can tomato sauce

Mix above ingredients and form into loaf. Place in shallow pan. Combine
the following:

Vz can tomato sauce
3A c. water

2 T. prepared mustard
2 T. vinegar

2 T. brown sugar

Four over meat loaf. Baste often. Cook 11A hour at 350°.

Willie Mae Butt drown

Main Dishes & Casseroles 21

BURRITO 3AKE

1 c. Bisquick

1A c. water

1 (16-oz.) can refried beans

1 lb. ground beef, cooked and drained

1 c. thick taco salsa

V/z c. shredded cheddar cheese

Greaee 10 x 11/2-inch pie plate. Mix Bisquick, water and beans. Spread in
pie plate. Layer remaining ingredients on bean mixture. Sake 30 minutes at
375°. Serve with sour cream and chopped tomato ar\d lettuce if desired.

Sara Shafer Hetzler

Eggplant and hamburger casserole

1 med. eggplant, sliced
1 lb. lean hamburger
V2 lb. cheese
1 onion, chopped
Salt and pepper

Salt and pepper eggplant and Vz onion, cook until tender, then drain.
Salt and pepper hamburger and Vz onion; cook until pink is gone. In a 7
x 11-inch Pyrex, layer hamburger, thinly sliced cheese and eggplant mixture.
Sprinkle top generously with cracker crumbs. 3ake until crumbs begin to
brown about 30 minutes at 350°.

Susan drown Flanagan

Barbecued beef

21/2 to 3 lbs. bottom round or 31/2 lbs. bone in chuck roast

Cook beef in water until it pulls apart easily (2 to 2Vz hours). Tear beef
into small pieces (4 cups). Set aside.

1A c. vinegar

11A c. juice from cooked meat

1A c. brown sugar

4 tsp. mustard

1 tsp. salt

1A tsp. pepper

2 onions, chopped
V2 c. margarine

Simmer vinegar through margarine 20 minutes then add the following
and simmer 45 minutes longer.

4 c. cooked beef (torn into small pieces)

1 c. catsup

2 T. Worcestershire sauce

Make at least 1 day ahead. This recipe may be doubled, tripled or quadru-
pled. If cooking larger amount you do not need as much sauce.

Jane Kellam Eilertsen

3eef barbecue

3 lbs. beef roast (Inexpensive cut; I use boneless chuck roast)

3A bottle chili sauce

IV2 T. Worcestershire sauce

3 T. brown sugar

Salt and pepper to taste

1 or 2 onions, chopped

1 green pepper, chopped

Cover beef with water. Cook slowly until the beef can be shredded with a
fork. Water will evaporate. Add remaining ingredients. Cook slowly until
mixture is thickened and is of serving consistency.

Verna 3rown Leonard

Main Dishes & Casseroles 23

Magic stew

2 lbs. stew beef

1 env. onion soup mix

1 can cream of mushroom soup

1 can whole mushrooms

1/2 c. white wine or dry sherry

V2 c. water

Toss together. Place in covered casserole. E3ake 325° for 3 hours. Serve
over rice or noodles.

Mary Robinson Shafer Meeks

SHOYU POT ROAST 3EEF

5-lb. chuck roast

2 onions, sliced

V2 c. oil

V2 c. soy sauce

2 cloves garlic, crushed

2 T. vinegar

V2 c. sugar

1 T. ginger, crushed

Salt and pepper

1 to 2 c. water

Mix all ingredients except meat and water. Pour mix over meat and let
stand overnight in refrigerator, turning occasionally. Dredge meat in flour;
brown on all sides. Add 1 to 2 cups water and soy sauce mix. Cook slowly,
about 3 hours.

Verna Brown Leonard

London eroil marinade

2 tsp. salt
1 tsp. pepper
V2 tsp. basil
1/2 tsp. rosemary

1 onion, chopped

2 T. wine vinegar
4 T. salad oil

Combine all ingredients and pour over meat in a shallow glass pan. Pierce
meat and turn. Marinate anywhere from 1 hour to 5 hours, depending on
how strong a flavor you want.

Billy & Alice Fentress

Italian casserole

V/z lbs. ground beef, browned with 1 onion, cut up

1 pkg. flat medium noodlee, boil in salt water until medium done

Mix and add:

2 cans tomato soup

1 can whole kernel corn
1 can whole mushrooms
Salt and pepper to taste

Mix well; put in casserole and grate sharp cheese generously on top. Bake
at 350° for about 40 minutes with cover and 10 minutes without cover.
Serve hot.

Mary F3utt Shafer

Main Dishes & Casseroles 25

Chicken cranberry layers

Layer 1:

1 env. plain gelatin, soften in 1A c. cold water, dissolve over hot
water

Add:

1 (1-lb.) can (2 c.) whole cranberry sauce
1 (9-oz.) can (1 c.) crushed pineapple
1/2 c. broken nuts
1 T. lemon juice

Pour into 9 x 9 x 2-inch or 10 x 6 x 11/2-inch baking dish. Chill until firm.

Layer 2:

1 env. plain gelatin, soften in 1A c. cold water, dissolve over hot
water

Blend in:

1 c. mayonnaise

1/2 c. water

3 T. lemon juice

1 tsp. salt

Add:

2 c. diced chicken
V2 c. diced celery

Pour oyer first layer. Chill until firm. Cut into squares to serve.

Mary 3utt Shafer

Hot chicken salad

3 c. diced cooked chicken
VA c. diced celery
V2 c. cream of chicken soup
1 c. mayonnaise

1 c. shredded almonds

2 hard-cooked eggs, mashed

IV2 tsp. salt and pepper, combined
Top with potato chips

Bake 425° for 20 minutes.

Odie Butt Kellam

Easy chicken a la king

1 c. chopped, cooked chicken

1 (10-oz.) can cream of chicken soup, undiluted

1/4 c. milk (I use less)

1 (2-oz.) jar diced pimento, drained

1 (4-oz.) can whole mushrooms, drained

V2 tsp. salt

Ve tsp. pepper

Chow mein noodles or hot cooked rice

Combine first 7 ingredients in heavy saucepan. Cook over low heat 10
minutes, stirring often. Serve over noodles or rice or whatever.

Ruth Butt Watson

Chicken casserole

2 c. cooked chicken, cut up

1 c. celery

1 onion

1 can cream of mushroom soup

1 can chicken broth or 1 bouillon cube mixed with 1 c. water

1 med. can chow mein noodles

1 can sliced water chestnuts

Saute celery and onion. Mix with other ingredients. Bake at 350° for 25
to 30 minutes.

Ruby Butt Fentress

Main Pishes & Casseroles 27

Curried turkey casserole

5m. amount fat from turkey stock or Crisco

1 c. chopped green pepper

1 c. chopped onions

1 c. chopped celery

V/z c. uncooked rice

4 c. turkey stock

3 c. cubed turkey

1 T. curry

Salt

Pepper

Silvered almonds for topping

In large frying skillet put fat from turkey stock or Orleco. Saute pepper,
onion and celery-, add rice, stock and turkey. As the rice cooks it will get
dry and you will have to use more stock or water. Cook, stirring often
until rice is thoroughly cooked, season with curry, salt and pepper to
taste. Pour in baking dish, top with slivered almonds, bake until heated
thoroughly. Use Imagination and taste.

Odie Butt Kellam

Barbecue sauce for chicken

1 c. water

3 T. Worcestershire sauce

2 T. vinegar
1 tsp. salt

V2 tsp. Tabasco sauce
1A c. lemon juice

1 c. ketchup

2 T. brown sugar
V2 tsp. mustard

1/2 c. chopped celery
1 med. onion, chopped

Mix all ingredients, simmer 10 minutes, then pour over chicken that has
been browned. Bake at 350° basting often.

Ruth Butt Watson

Party chicken

Skin and bone & chicken breast halves. Wrap each in a strip of bacon.
Place in baking dish on a bed of dried beef (1 package). Mix Vz pint of
sour cream and 1 can cream of mushroom soup. Pour over chicken and
bake at 275° for 2 hours. Gravy is good over rice. Sprinkle top with paprika.

Mary Butt Shafer

Chicken and rice

1 cut-up frying chicken or chicken pieces
1 c. uncooked rice (not Minute Rice)
1 pkg. or\\or\ soup mix

1 can cream of mushroom soup

2 c. water

Salt and pepper to taste

Mix rice, soup mix, soup, water, salt and pepper together and pour Into
9 x 13-inch casserole. Wash salt and pepper chicken and lay on top of
mixture. Cover and bake 2 hours 350°.

Mary Anne Brown Simmons

Red simmered chicken

4 chicken breasts

V3 c. soy sauce

V3 c. sherry

3 T. brown sugar

2/3 c. water

IV2 c. celery, sliced diagonally

11/2 c. scallions, sliced diagonally

Bring chicken, soy sauce, sherry, water and sugar to a boil. Cover and
simmer 30 minutes. Cool chicken, cut in pieces and replace in liquid. Add
vegetables. Cook uncovered for 15 minutes. Vegetables are crunchy. Serve
on crisp noodles or rice.

Verna Brown Leonard

Main Dishes & Casseroles 29

Savory crescent turkey squares

(Excellent use of leftover turkey)

1 (3-oz.) pkg. cream cheese, softened
3 T. butter, melted

2 c. cooked, cubed turkey or 2 (5-oz.) cans boned turkey
1A tsp. salt

1/e tsp. pepper

2 T. milk

1 T. chopped chives or onions

1 T. chopped pimento, if desired

1 (&-oz.) can Pillsbury refrigerated quick crescent or Italian flavor

crescent dinner rolls
3A c. seasoned croutons, crushed

Preheat oven to 350°. In medium bowl, blend cream cheese and 2 table-
spoons butter or margarine (reserve 1 tablespoon) until smooth. Add the
next 6 ingredients; mix well. Separate crescent dough into 4 rectangles,
firmly press perforations to seal. Spoon Vz cup meat mixture onto center
of each rectangle. Pull four cornere of dough to top center of meat
mixture, twist slightly and seal edges. E3rush tops with reserved 1 table-
spoon butter. Dip in crouton crumbs. Bake on ungreased cookie sheet
20 to 25 minutes until golden brown. Makes 4 sandwiches. (These freeze
exceptionally well.)

Larry and Fenny Pulley

5WEET AND SOUR CHICKEN

1 or 2 T. oil

1 lb. chicken breast

1 \q. onion, cut lengthwise in strips and halved

2 bell peppers, any color, cut into 1-in. squares
1 c. ketchup

1 (151/4-oz.) can chunk pineapple in its own juice
V2 c. brown sugar, packed

Cut chicken Into bite-size chunks. Stir fry in oil over very high heat, 5 to
7 minutes until browned. Remove chicken from pan; set aside. Add onion
and bell peppere to pan and stir fry 2 to 3 minutes until onions are
translucent. Add ketchup, brown sugar and can of pineapple with its juice.
Add chicken back to pot. Heat through. Serve over rice.

Larry and Fenny Pulley

Grilled pork tenderloin

1 to 2 pork tenderloins
zfa c. Italian dressing
1/3 c. teriyaki sauce

Slice pork tenderloins diagonally about 3A inch to 1 inch thick. Place meat
in plastic or glass dish. Mix together Italian dressing and teriyaki sauce
and pour over pork. Marinate 1 to 3 hours. Grill until done.

Billy & Alice Fentress

Southern eareecue crockpot recipe

7 to 3 lbs. fresh picnic (make sure it will fit into your crockpot)
2 T. salt
1 T. sugar
Pepper to taste
11A c. vinegar

Trim skin and fat from picnic. Add all ingredients to crockpot and cook
for 12 hours or overnight. In the morning, pour juice Into separate bowl,
pull bones out of meat (watch for small bones). Mince now or later. Cool
meat and juice separately In fridge. Skim fat off gelled liquid. Combine 2
cups of defatted, gelled liquid with the meat and put back Into the
crockpot. Add 1 tablespoon crushed red pepper. Recipe can be altered to
taste by adding either 1 cup of Masterpiece Smokey or Sauer's sauce
(vinegar based) or more of the gelled liquid. Experiment to suit your taste.
Cook in crockpot 1 hour more on low.

Larry & Penny Pulley

37497-01 Main Dishes & Casseroles 31

Sausage and egg casserole

1 lb. sausage, crumbled and cooked
6 eggs

2 c. milk

1 tsp. salt

3 slices white bread, cubed
1 c. grated cneddar cheese
1 tsp. dry mustard

Layer bread, sausage and cheese. Mix remaining ingredients and pour on
top. Let stand overnight in refrigerator. Bake 350° for 45 minutes.

Verna drown Leonard

Mary's saked cras

1 lb. crabmeat

2 eggs, beaten

1 c. mayonnaise
Dash of hot sauce
Juice of 1 lemon
Butter

Mix eggs, mayonnaise and seasoning. Fold in crab meat. Put in greased
baking dish. Dot with butter. Bake at 350° for 30 minutes.

Mary Butt Shafer

Scalloped oysters

1 qt. oysters with liquor

1A lb. butter

3 c. cracker crumbs (saltines)

Use a 6 x 10-inch baking dish. Put in layers of cracker crumbs, oysters
and dots of butter. When finished, pour oyster liquor over it. Cot generously
with butter. Bake at 350° for 25 to 35 minutes. Serves 6 to S>.

Odie Butt Kellam

ureacis

.©.

37497-jb-4b

Helpful Hints

Over-ripe bananas can be peeled and frozen in a plastic container
until it's time to bake bread or cake.

When baking bread, a small dish of water in the oven will help keep
the crust from getting too hard or brown.

Use shortening, not margarine or oil, to grease pans, as margarine
and oil absorb more readily into the dough or batter (especially bread).

Use a metal ice tray divider to cut biscuits in a hurry. Press into the
dough, and biscuits will separate at dividing lines when baked.

To make self-rising flour, mix 4 cups flour, 2 teaspoons salt and 2
tablespoons baking powder, and store in a tightly covered container.

Hot water kills yeast. One way to tell the correct temperature is to
pour the water over your forearm. If you cannot feel either hot or
cold, the temperature is just right.

When in doubt, always sift flour before measuring.

When baking in a glass pan, reduce the oven temperature by 25°.

When baking bread, you get a finer texture if you use milk. Water
makes a coarser bread.

If your biscuits are dry it could be from too much handling, or the
oven temperature may not have been hot enough.

Nut breads are better if stored 24 hours before serving.

To make bread crumbs, toast the heels of bread and chop in a
blender or food processor.

Cracked eggs should only be used in dishes that are thoroughly
cooked; they may contain bacteria.

The freshness of eggs can be tested by placing them in a large bowl
of cold water; if they float, do not use them.

For a quick, low-fat crunchy topping for muffins, sprinkle the tops
with Grape-Nuts cereal before baking.

37497-jb-4b

Breads & Rolls

Apple eread

1 c\t. apples

1 c. sugar

2/3 c. water

1 c. flour or less

Cinnamon and butter

Mary Eliza Flanagan Butt "Granny1

Virginia egg sread

2 c. sweet milk
1 tsp. salt
7/& c. cornmeal
1 c. water

1 T. butter

2 T. sugar

2 eggs, yolks and whites beaten separately

Stir together in saucepan all ingredients except eggs. Place on fire, stir
until mixture thickens slightly then add egg yolks and stir until fairly
thick. Take from fire, fold in egg whites. Put in well-greased baking pan.
Bake about 20 minutes in 400° oven.

Willie Mae Butt drown

Breads & Rolls 33

Spoonbread

1/2 c. plain flour, sifted

V3 c. corn meal

2 T. sugar

1 c. boiling water

1 egg, beaten

1 c. milk

1 heaping T. shortening

Melted butter

Combine flour, cornmeal and sugar. Scald with boiling water, stirring fast
to avoid lumps. Add egg and milk. Melt shortening in pan and pour in the
mixture. Cook 30 minutes at 400°. Brush with butter while hot. Serves
6 to 3.

Pattie Butt Bonney

Banana nut sread

1 c. sugar

V2 c. light brown sugar, packed

2 c. flour

1 tsp. baking soda

1 tsp. vanilla

2 eggs

4 T. sour milk
4 ripe bananas, mashed
V2 c. chopped pecans
1 stick margarine, melted

Put all ingredients in bowl. Add melted margarine last and stir only until
ingredients are blended. Line bottoms of 2 medium-sized (<31/2 x 41/2 x
21/2-inch) loaf pans with waxed paper. Divide batter ar\d pour into loaf
pans. Bake at 325° for 45 to 50 minutes.

Lou Pulley

34 37497-01

Blueberry muffins

13A c. Bisquick (regular or reduced-fat)

1/3 c. sugar

1 egg

3A c. milk

1 T. margarine, melted

3A c. fresh blueberries

Mix first 5 ingredients together. Fold in blueberries. Fill baking cups 2fe
full. Bake at 400° for 12 to 15 minutes. Makes 1 dozen.

Lou Pulley

Oatmeal eread

Pour 2 cups boiling water over 1 cup rolled oats. Let stand V2 hour,
dissolve 2 packages yeast in Vz cup lukewarm water. Add to oats 21/2
teaspoons salt, 2 tablespoons soft Gutter and Vz cup honey. Add yeast.
Add 6 cups flour. Stir in first 2 cups; knead in last 2 cups. Let rise until
doubled. Cut down and put in 2 greased loaf pans. Let rise 1 hour. Place
in oven 4 inches from bottom. Bake at 325° for 50 minutes.

Ruby Butt Fentress

Dumplings

(Pastry)

2 T. Crisco
1 c. flour
5a It

Make up with ice water to desired consistency. Roll out; cut 2 to 3 inches
long. Drop in boiling stock.

Louise Butt Pulley

37497-01 Breads & Rolls 35

Refrigerator bran muffins

1 (15-oz.) box wheat bran flakes cereal with raisins
5 c. all-purpose flour

3 c. sugar
5 tsp. soda

2 tsp. salt

4 eggs, beaten
1 qt. buttermilk
1 c. shortening

Combine first 5 ingredients; make a well in center of mixture. Add eggs,
buttermilk and shortening stirring enough to moisten dry ingredients.
Cover and store in refrigerator until ready to make as long as 5 to 6
weeks. When ready to bake, epoon batter into greased muffin tins, filling
2/3 full. Bake at 350° for 20 minutes.

Ruby Butt Fentress

Cheese biscuits

V2 lb. grated sharp cheddar cheese

2 c. Rice Krispies cereal

2 c. flour

2 sticks margarine

V2 tsp. red pepper

V2 tsp. salt

Melt margarine, add cheese and mix well. Add flour and seasonings; add
Rice Krispies last. Make into balls, flatten slightly and cook on ungreased
cookie sheet at 325° about 15 minute or until browr).

Odie Butt Kellam

Sweet potato 3\ecu\re

2 c. sweet potatoes, mashed
2/3 c. melted shortening

3 T. or almost V2 c. sugar
2 T. Pet milk

2 c. self-rising flour or plain flour and 2 tsp. baking powder

Mix potatoes, sugar, milk and shortening. Then add flour. Mix thoroughly.
Knead. Pinch off and shape into biscuits. Bake at 450° for 20 minutes.

Millard "Brother" & Edith Butt

Sweet potato biscuits

2 c. warm mashed, cooked sweet potatoes

V3 c. oil

5-c. pkg. 3isquick mix

2 heaping tsp. baking powder

3A c. sugar

Combine potatoes, oil and sugar. Add biscuit mix and baking powder and
mix thoroughly. Roll out on lightly floured surface into 1/2-inch thickness.
Cut into rounds. Arrange on qreaeed baking sheet. Bake at 400° for
about 10 minutes. Makes 3 dozen large or 6 dozen small biscuits.

Susan 3rown Flanagan

Sweet potato rolls

2 c. cooked sweet potatoes, mashed

1 c. sugar

V3 c. shortening

V3 c. warm water

2/3 tsp. salt

1 Ig. egg or 2 sm. eggs

1 yeast cake, dissolved in warm water

6 to 7 c. sifted plain flour to make proper consistency to knead

Mix all ingredients. Knead. Let rise; then make into rolls and let rise again.
Bake at 400° about 20 minutes. Dough will keep in refrigerator for at
least a week.

Patie Butt Bonney

Breads & Rolls 37

Ice box rolls-granny's recipe

Vz c. sugar

V3 c. shortening

2 eggs

1 c. mashed potatoes

1 c. potato water

1 tsp. salt

71/2 c. flour

1 yeast cake, dissolved in Vz c. warm water

Cream sugar and shortening well. Add egg, potatoes, yeast and 2 cups
flour; beat well. Add flour and potato water a little at a time. Let rise.
Make rolls and let them rise. Bake at 350°. Dough can be kept in icebox
for several days and make as many rolls as needed.

Pattie Butt Bonney

OKIE'S oyster dressing

3 c. flour

1 tsp. salt
Pepper

4 tsp. baking powder
3 eggs

Ouster liquid

Gravy drippings from turkey

1 c. oil

V/z c. diced celery

1 o\t. oysters, drained

Mix flour, salt, pepper and baking powder. Add eggs, oyster liquid and
gravy drippings. This should have the consistency of muffin batter. Have
skillet on medium heat, using Vz cup of oil. Add batter and let cook about
\0 minutes. By this time, the batter will take a bread-like consistency.
Add cereal and drained oysters. Mix thoroughly and continue cooking,
stirring often to keep from burning. After adding the above, add remaining
oil. Cooking time is about V/z hours. As it is stirred often, it will take on
a golden brown crispy texture.

Odle Butt Kellam

ies, irastiy
Uesserts

Maiy Eliza and Aunt Odie

37497-jb-5p

Helpful Hints

Egg whites need to be at room temperature for greater volume when
whipped. Remember this when making meringue.

When preparing several batches of pie dough, roll dough out
between sheets of plastic wrap. Stack the discs in a pizza box, and
keep the box in the freezer. Next time you're making pie, pull out the
required crusts.

Place your pie plate on a cake stand when placing the pie dough in
it and fluting the edges. The cake stand will make it easier to turn
the pie plate, and you won't have to stoop over.

Many kitchen utensils can be used to make decorative pie edges.
For a scalloped edge, use a spoon. Crosshatched and herringbone
patterns are achieved with a fork. For a sharply pointed effect, use
a can opener to cut out points around the rim.

Dipping strawberries in chocolate? Stick toothpicks into the stem
end of the berry. Coat the berries with chocolate, shaking off any
excess. Turn the berries upside down and stick the toothpick into a
block of styrofoam until the chocolate is set. The finished berries will
have chocolate with no flat spots. Another easy solution is to place
dipped berries dipped-side up in the holes of an egg carton.

Keep strawberries fresh for up to ten days by refrigerating them
(unwashed) in an airtight container between layers of paper towels.

When grating citrus peel, bits of peel are often stuck in the holes of
the grater. Rather than waste the peel, you can easily brush it off by
using a clean toothbrush.

To core a pear, slice the pear in half lengthwise. Use a melon bailer
to cut out the central core, using a circular motion. Draw the melon
bailer to the top of the pear, removing the interior stem as you go.

When cutting up dried fruit, it sometimes sticks to the blade of the
knife. To prevent this problem, coat the blade of your knife with a thin
film of vegetable spray before cutting.

Cutting dessert bars is easier if you score the bars as soon as the
pan comes out of the oven. When the bars cool, cut along the
scored lines.

When cutting butter into flour for pastry dough, the process is made
easier if you cut the butter into small pieces before adding it to the flour.

37497-jb-5p

Pies, Pastries & Desserts

Chocolate meringue pie-granny

RECIPE

2 c. milk

2 sq. baking chocolate

1 c. sugar

2 heaping T. cornstarch
2 eggs, separated

1 tsp. vanilla
1 T. butter
Baked pie shell

In top of double boiler, cook milk, chocolate and sugar until hot, stirring
constantly. When chocolate is melted, mix egg yolks and cornstarch with
enough water to make a paste and add to hot mixture. Stir until it comes
to a boil and is smooth. Remove from heat and add vanilla and butter.
Pour into baked pie shell and use egg whites for meringue, drown in
300° oven.

Odle Butt Kellam

Easy cheese cake pie

1 (8 oz.) cream cheese, softened

1/2 c. sour cream

Vz c. sugar

1 tsp. vanilla

1 (4 oz.) Cool Whip

1 Qraham cracker cruet

1 can cherry pie filling

Beat cheese until smooth. Gradually beat in sugar. Blend in sour cream
and vanilla. Fold in whipped topping. Put in graham cracker cruet and
chill at least 3 hours. Top with cherry pie filling.

Louise Butt Pulley

Pies, Pastries & Desserts 39

Pineapple icebox pie

1 lg. (20-oz.) can crushed pineapple
1 can Eagle Brand milk
1A c. lemon juice
1 c. chopped pecans

1 lg. (6-oz.) ctn. Cool Whip

2 graham cracker pie crusts

f3ake pie crusts about 3 minutes. Mix ingredients together and put in
graham cracker cruet. Sprinkle with additional graham cracker crumbs
if desired, Refrigerate.

Pattie Butt E3onney

Hawaiian pie

1 lg. can crushed pineapple (do not drain)

1 c. sugar
4 T. flour

2 bananas, sliced

V2 c. chopped nuts (walnuts)
1 c. flaked coconut

1 lg. ctn. prepared whipped topping

2 pie shells, baked

Mix pineapple, sugar and flour. Cook until thick. Cool. Slice bananas into
pie shells. Sprinkle nuts over bananas. Add coconut to pineapple mixture
and let cool. Four over nuts and bananas. Cover with prepared whipped
topping. Refrigerate.

Mary Robinson Shafer Meeks

Coconut custard pie

6 eggs
21A c. sugar

1 qt. milk, plain or evaporated
Pinch salt

2 tsp. vanilla

2 ctn. coconut

Put in uncooked pie crust. Bake at 425° for 10 minutes and 350° for
30 minutes. Makes 2 pies.

Willie Mae Butt drown

Sweet potato pie

4 eggs

4 c. cooked, mashed sweet potatoes

11/2 c. white sugar

1/2 c. brown sugar

2 tsp. cinnamon

1 tsp. salt

2 tsp. vanilla

2 c. evaporated milk
2 unbaked pie shells

Heat oven to 400°. Beat eggs and mix in sweet potatoes, both sugars,
cinnamon, salt, vanilla and evaporated milk. Pour into pie shells. Bake 15
minutes. Reduce heat to 350° and bake about 40 minutes or until
knife inserted comes out clean. Serve topped with whipped cream or
whipped topping.

Susan drown ?\anaqan

Pies, Pastries & Desserts 41

Southern strawberry pie

3A c. sugar
2 T. cornstarch

2 T. light corn syrup
1 c. water

3 T. strawberry gelatin

1 ert. fresh strawberries
1 (9-in.) baked pie shell

Combine sugar, cornstarch, corn syrup and water in a saucepan; bring
to boil. Cook stirring constantly until clear and thickened. Add gelatin,
stirring until dissolved. Cool. Place strawberries in pie shell; pour in gelatin
mixture. Chill until firm; serve with whipped cream.

Ruth Butt Watson

5TRAW3ERRY PIE

1 (9-in.) pie shell, cooked (Mix 2 T. sugar and 1 tsp. water. Brush pie
shell, put bake in oven and heat. Fill with fresh strawberries, about
2 c.)

3 T. cornstarch

V/z c. sugar

1/2 c. water

1 c. strawberries

Mix well. Cook until thick, remove from stove and beat. Pour over fresh
berries. Top with whipped cream.

Od\e Butt Kellam

Peach pie

6 med. peaches, peeled and halved

Va c. butter

3A c. sugar

1/3 c. flour

4 T. water

Cinnamon

9-in. pie shell

Mix butter, sugar and flour. Sprinkle half on pie crust. Place peaches cut
side down on crust. Sprinkle with spices and water, then the remainder
of sugar mixture. Bake 10 minutes at 400°. Reduce to 350° for 35
minutes. Makes large pie.

Mary Butt Shafer

Apple cobbler

1 stick margarine

1 c. sugar

2/3 c. milk

1 c. flour

3 tsp. baking powder

Vanilla, cinnamon and nutmeg

Nuts

3 c. apples (5 or 6)

Melt margarine in pan. Mix flour, sugar, milk and baking powder. Pour over
melted butter then pour in the nuts and apples. Don't mix. Bake at 350°
about 45 minutes.

Willie Mae Butt Brown

Deep pish apple crisp

Prepare firm tart apples by peeling and slicing like for a regular pie.
Arrange in de&p dish enough to fill dish. Beat 2 eggs and 1 cup sugar.
Add 2 tablespoons melted margarine and 1 teaspoon vanilla. Beat well.
Fold in 1 cup plain flour. Mix well. Spread mixture over apples and bake
at 350° until apples are done and top Is crisp {about 45 minutes). Serve
with ice cream or Cool Whip.

Pattie Butt Bonney

3749701 Pies, Pastries & Desserts 43

Official cobbler of the Virginia peach
festival

6 T. butter or margarine

2 c. self-rising flour

2 c. sugar

172 c. milk

8> c. peaches, peeled and chopped

Melt butter and pour into a metal 9 x 13-inch pan. Mix flour, sugar and
milk and pour over melted butter. Pour peaches on top of batter. DO
NOT STIR. Bake at 450° for the first 30 minutes. Then turn the tempera-
ture down to 375° and bake until golden brown. (Use a toothpick or cake
teeter to check doneness. If you like your cobbler well done, make sure
the toothpick is clean when removed from the crust. If you like a moist
cobbler, take it out earlier.) Watch carefully not to overcook the top of
crust. You may need to put aluminum foil over cobbler so crust won't
get too brown.

Note: This recipe can be altered to any fruit by eliminating the peaches
and adding 2 cans of any pie filling.

Larry & Penny Pulley

Fruit cobbler

1 stick butter

1 c. milk

1 c. sugar

1 c. self-rising flour

1 tsp. baking powder

1 (No. 2) can fruit or 2 c. fresh peaches

Melt butter in pan. Make a dough with the milk, sugar, flour and baking
powder. Stir the dough in the butter, then pour the fruit on top. Bake
50 minutes at 350°.

Pattie Butt Bonney

Pecan sars

1 stick butter

1 c. graham cracker crumbs

1 (6-oz.) pkg. chocolate chips

1 c. nuts

1 can Eagle Brand milk

Use 3 x 10-inch pan. Sprinkle crumbs over melted butter and let stand
until absorbed. Sprinkle chocolate oyer next. Then sprinkle nuts. Pour can
of milk over all, spreading without pressing down. Bake at 350° for 30
minutes. Turn off oven and leave in oven 10 minutes more. Cool and cut
In squares.

Pattie Butt Bonney

Lemon fluff

Vanilla wafer crumbs
1 pkg. lemon Jello
Juice and rind of 2 lemons
3 T. sugar

Dissolve Jello in 3A cup water. Add juice and rind of lemons and sugar.
Let cool. Chill tall can of Pet milk in refrigerator tray and whip. Fold In
Jello mixture. Line pan with vanilla wafer crumbs and top with same. Chill
in refrigerator.

Willie Mae Butt 3rown

Pies, Pastries & Desserts 45

Lemon chess squares

Vz c. butter or margarine, softened

1 c. flour

Va c. confectioners' sugar

Cream butter, add flour and sugar. Mix well. Pat in greased 9 x SHnch
pan. Bake at 325° for 2.0 minutes.

Topping:

2 eggs

1 c. sugar

2 T. flour

72 tsp. baking powder

3 T. lemon juice
Grated rind of 1 lemon

Beat together. Pour over baked bottom while still warm. Bake at
325° for 25 minutes. Cool on rack. Sprinkle with confectioners'
sugar. Cut into squares.

Mary Butt Shafer

Lemon curd

Juice and rind of 2 lemons
3A stick margarine or butter
3 eggs, well beaten
1 c. sugar

Mix above ingredients in top of double boiler until thickened. Straining helps
take out bits of egg, if necessary. Thickens more when cool. Refrigerate.

Ruby Butt Fentress

Pineapple angel dessert

1 Ig. angel food cake

1 (20-oz.) can undra'med crushed pineapple

1 T. lemon juice

2 eggs

1A c. butter or o\eo

3A c. sugar

2 T. cornstarch

1 tsp. vanilla

V2 c. nuts, opt.

1/2 c. Angel Flake coconut

1 (9-oz.) ctn. Cool Whip

Break cake into small pieces and put aside. Heat pineapple and lemon
juice to boiling. Beat eggs; add sugar and cornstarch. Pour into hot
pineapple and bring to boll. Remove from heat and add butter, nuts and
vanilla. In 9 x 13-inch pan, layer Vz cake, then ]/z filling and repeat. Chill
in refrigerator. When cold, epread with Cool Whip and sprinkle with coconut.
Refrigerate. Cut Into squares to serve.

Mary Butt Shafer

Baked rice custard

2 c. milk

3 eggs

V2 c. sugar
1 c. cooked rice
1A c. raisins
1 tsp. vanilla
1A tsp. nutmeg

Scald milk over medium heat. Beat eggs slightly, add sugar and mix slowly.
Add scalded milk, cooked rice, vanilla and raisins. Sprinkle with nutmeg.
Bake at 325° for 50 to 60 minutes until firm.

Eva Butt Simmons "Auntie"

Pies, Pastries & Desserts 47

Boiled custard

3 eggs
1 c\t. milk
V2 c. sugar
Vanilla

Cook in double boiler until it coats a silver epoon, stirring constantly.
Add vanilla.

Willie Mae Butt drown

Chocolate fondue

1 (6>-oz.) box semi-sweet chocolate
V3 c. half-and-half
6 T. brandy

Good with fruit.

Lee & Lou Watson

Recipe Favorites

v^aJk'

es9 cookies

aiioy

Front: Louise, Mary & Ruth standing: Odie,
Ruby, Willie Mae, Mama, Eva, Pattie & Brother

37497-jb-6c

Helpful Hints

• Push animal shaped cookie cutters lightly into icing on cakes or cup-
cakes. Fill depressed outlines with chocolate icing or decorating
confections.

• Fill flat bottomed ice cream cones half full with cake batter and bake.
Top with icing and decorating confections.

• Marshmallows can be used for candle holders on cakes.

• To keep the cake plate clean while frosting, slide 6-inch strips of
waxed paper under each side of the cake. Once the cake is frosted
and the frosting is set, pull the strips away leaving a clean plate.

• When decorating a cake with chocolate, you can make a quick dec-
orating tube. Put chocolate in a heat-safe zipper-lock plastic bag.
Immerse in simmering water until the chocolate is melted. Snip off
the tip of one corner, and you can squeeze the chocolate out of the
bag.

• Professionally decorated cakes have a silky, molten look. To get that
appearance, frost your cake as usual, then use a hair dryer to blow-
dry the surface. The slight melting of the frosting will give it that lus-
trous appearance.

• To ensure that you have equal amounts of batter in each pan when
making a layered cake, use a kitchen scale to measure the weight.

• To make cookie crumbs for your recipes, put cookies into a plastic
bag and run a rolling pin back and forth until they are the right size.

• To decorate cookies with chocolate, place cookies on a rack over
waxed paper. Dip the tines of a fork with chocolate, and wave the
fork gently back and forth making wavy lines.

• A gadget that works well for decorating sugar cookies is an empty
plastic thread spool. Simply press the spool into the dough, imprint-
ing a pretty flower design.

• Some holiday cookies require an indent on top to fill with jam or
chocolate. Use the rounded end of a honey dipper to make the indent.

• When a recipe calls for packed brown sugar, fill the correct size
measuring cup with the sugar, and then use the next smaller size
cup to pack the brown sugar into its cup.

37497-jb-6c

Cakee, Cookies & Candy

4 LAYER CAKE

1 c. butter

2 c. sugar

3 c. flour (plain)

4 eggs

1 c. milk

2 level tsp. baking powder
Vanilla

Salt

Bake at 350° in 4 layers for 15 to 20 minutes; test frequently.
Chocolate Cake Filling:

3 c. sugar

3 sq. chocolate
1 c. Pet milk
V2 c. Ka ro syrup
Dash of salt
Vanilla

Boil until can pick up small amount in cold water. Beat all the time while
cooking and spread between layers and on top.

Eva Butt Simmons "Auntie"

Cakee, Cookies & Candy 49

Apricot nectar cake

1 box Duncan Hines lemon supreme cake mix

3A c. Crisco oil

1 c. apricot nectar juice

4 eggs

V2 c. sugar

Mix all ingredients; beat well. Pour in greased and floured tube pan and
bake at 350° for 1 hour.

Icing:

1 c. confectioners' sugar
Juice of 1 lemon

Drizzle over hot cake.

Pattie Butt Sonney

Fresh apple cake

1 c. vegetable oil
3 eggs

2 c. sugar

3 c. plain flour

1 tsp. baking soda

2 tsp. cinnamon
V2 tsp. salt

1 c. chopped nuts

3 c. apples, diced

3\end first 4 ingredients then add remaining Ingredients. Then mix In 3
cups fresh diced apples and 1 cup chopped nuts. Cook IV2 hours at 325°
in a greased tube pan. You may add 1 cup raisins and 1 cup Angel Flake
coconut if desired.

Pattie Butt 3onney

Banana split cake

2 c. graham cracker crumbs

1 stick margarine, melted

2 sticks margarine, softened
2 c. confectioners' sugar

2 eggs

1 tsp. vanilla

5 bananas, sliced lengthwise

1 (No. 2) can crushed pineapple, drained
1 Ig. ctn. prepared whipped topping
V2 c. chopped nuts

6 maraschino cherries, chopped

Combine crumbs and 1 stick margarine. Line 9 x 13-inch pan with crust.
Combine 2 sticks margarine, sugar, eggs and vanilla. Beat at high speed
not less than 15 minutes. Spread over crust. Slice bananas over top of
this. Spread pineapple over bananas. Spread whipped topping over top.
Sprinkle with nuts and cherries. Cover and refrigerate for 24 hours.

Pattie Butt P3onney

Cakes, Cookies & Candy 51

Brandy nut cake

1 lb. butter

4 c. flour

1 tsp. baking powder

1A tsp. salt

6 eggs, separated

1 lb. (2 c.) sugar

2 lbs. white raisins
73 c. citron slivered
Vs c. orange peel

1 lb. broken pecans

2 fa c. brandy

V3 c. black molasses

Set V2 cup flour aside to dredge fruit. Cream butter and flour with hands,
adding flour a little at a time. Add baking powder and salt. Beat egg
yolks and sugar together until fluffy. Seat egg whites until stiff then fold
into yolk and sugar mixture. Place Vz cup flour in paper bag with nuts,
raisins, citron and oranqe peel. Shake well until covered with flour. Add
fruit and nuts to batter then add brandy and molasses. Pour in 2 well-
greased tube pans. (I use 3 loaf pans.) Bake in 250° oven for V/z hours.
Smaller cakes should be watched after first hour. (I line pans with paper.)

Ruby Butt Fentress

Brown sugar pound cake

1 c. butter

Vz c. Crisco

1 c. white sugar

1 box light brown sugar

5 eggs

1 c. milk

3 c. cake flour (measure first), sifted

V2 tsp. baking powder

1 tsp. vanilla

1 c. nuts

Bake at 325° for 1V2 hours.

Willie Mae Butt drown

Chocolate cherry cake

1 pkg. fudge cake mix (or devil's food)
1 can cherry pie filling

1 tsp. almond extract

2 eggs

Preheat oven to 350°. Grease and flour 15 x 10-inch jelly-roll pan or 9
x 13-inch pan. In large bowl, combine above 4 ingredients. Stir by hand
until well mixed. Bake 25 to 30 minutes.

Frosting:

1 c. sugar

5 T. butter or oleo

1/3 c. milk

1 (6-oz.) pkg. semi-sweet chocolate pieces

In small saucepan, mix sugar, butter and milk. Boil 1 minute, stirring
constantly. Remove from heat; stir in chocolate bits until smooth. Pour
over cake.

Mary Butt Shafer

RUTH'S C0C0NUT/50UR CREAM CAKE

1 pkg. butter-flavored cake mix

2 c. sugar

1 (16 oz.) sour cream

1 (12-oz.) pkg. frozen coconut, thawed

V/z c. thawed whipped topping

Prepare cake mix according to directions. Make 2 (8>-inch) layers. When
cool, split to make 4 layers. Combine sugar, sour cream and coconut,
blending well. Chill. Reserve 1 cup sour cream mixture for frosting. Spread
remainder between layers of cake. Combine reserved sour cream mixture
and whipped topping; blend until smooth. Spread on top and sides of
cake. Seal cake in an airtight container or cover with Reynolds Wrap and
refrigerate for 2 to 3 days before serving. Cake is very moist.

Pattie Butt Bonney

3/497 01 Cakes, Cookies & Candy 53

Coconut slack walnut pound cake

2 c. sugar

1 c. salad oil
4 eggs, beaten

3 c. all-purpose flour
V2 tsp. salt

V2 tsp. soda

V2 tsp. baking powder

1 c. buttermilk

1 c. black walnuts

1 c. flaked coconut

2 tsp. coconut extract

Combine sugar, oil and eggs. Beat well. Combine dry ingredients, add to
sugar mixture alternately with buttermilk, beating well after each addition.
Stir in coconut, nuts and flavoring. Four batter into a well-greased and
floured 10-inch tube pan. Bake at 325° for 1 hour 5 minutes. Pour hot
coconut syrup over hot cake. Allow cake to remain in pan 4 hours to
absorb syrup.

Coconut Syrup:

1 c. sugar
V2 c. water

2 T. butter

1 tsp. coconut extract

Combine sugar, water and butter in saucepan. Bring to a boil; boil 5
minutes. Remove from heat; stir in flavoring.

Willie Mae Butt &rown

Gingerbread

1 c. molasses

1 c. sugar

2 eggs

2/3 c. shortening

1 c. sour milk

2 c. flour

1 tsp. c'mnamon

1 tsp. ginger

1 tsp. baking powder

1 tsp. salt

1 c. boiling water, added to above mixture

Cream shortening and sugar; add eggs and cream well. Add spices and
mix. Slowly add molasses. Alternately add sour milk and flour to mixture,
beating well after each addition. Add boiling water and stir. Bake at 350°
for 40 minutes. Serve warm with whipped cream.

Willie Mae Butt Brown

Cakes, Cookies & Candy 55

Fruit cake

1 lb. butter

1 doz. eggs
V/z lbs. sugar
IV2 lbs. flour

2 boxes seeded raisins

2 boxes seedless raisins

2 boxes currants

2 pkgs. dates

1 lb. pineapple

1 lb. cherries

V2 lb. citron

Watermelon rind

Figs 1 pt. 1 pkg.

1 cjt. E5 walnuts

1 cjt. E walnuts

1 e|t. pecans

1 tsp. baking powder

1 T. vanilla

1 T. lemon

Makes 15 to 16 pounds.

Willie Mae Butt Brown

Manor plain cake

V2 lbs. butter

2 c. sugar

6 eggs (save 2 whites or use 4 whole eggs)

3 c. cake flour

1 tsp. baking powder

1 c. milk
Vanilla

Cook 300° for 1 hour 20 minutes. Open oven door after 1 hour.

Icing:

2 egg whites
IV2 c. sugar

5 T. cold water
1 T. Karo syrup
Vanilla

Pattie Butt Bonney

Cakes, Cookies & Candy 57

Hummingbird cake

3 c. all-purpose flour

2 c. sugar
1 tsp. salt

1 tsp. soda

1 tsp. ground cinnamon

3 eggs, beaten
f/2 c. salad oil

11/2 tsp. vanilla extract

1 (6-oz.) can crushed pineapple, undrained

2 c. chopped nuts

2 c. chopped bananas

Combine dry ingredients, add eggs and oil, stir dry ingredients until
moistened. DO NOT BEAT. Stir in vanilla, pineapple, 1 cup nuts and bananas.
Cook in 3 layers at 350° for 25 to 30 minutes. Cool in pans 10 minutes.
Remove from pans and cool completely. Spread frosting between layers
and on top. Sprinkle 1 cup nuts on top.

Cream Cheese Frosting:

1 (8-oz.) pkg. cream cheese
V2 c. butter or margarine
1 (16 oz.) 10X sugar
1 tsp. vanilla extract

Mix softened cream cheese and butter, add other ingredients and beat
until smooth.

Pattie Butt Bonney

Pound cake

Vz lb. butter

12/3 c. sugar

2 c. cake flour, sifted

5 eggs, well beaten

'A tsp. baking powder

1/3 tsp. salt

1/2 tsp. vanilla

1/2 tsp. almond flavoring

Cream together \?\Atter and sugar. Add other ingredients and beat well.
Bake in well-greased tube pan at 325° for 1 hour 15 minutes.

Willie Mae Butt Brown

Orange blossoms

1 box Duncan Hines yellow cake mix (mix according to directions on
box)

Bake in small muffin tins putting 1 teaepoon batter in each tin. Bake at
350° for 25 to 30 minutes. While hot, dip in following mixture:

1 lb. powdered sugar

Juice and rind of 2 oranges

Juice of 2 lemons and rind of 1 lemon

Mary Butt Shafer

Cakes, Cookies & Candy 59

Prune cake

1 scant c. Wesson oil

2 c. sugar

3 eggs

1 c. sour milk (1 c. sweet milk and 1 tsp. vinegar; let stand 15 min.)

2 c. flour

2 tsp. nutmeg

2 tsp. ground cloves

2 tsp. allspice

2 tsp. cinnamon

1 tsp. soda

V2 tsp. salt

1 c. cooked prunes

1 c. broken pecans

Cream oil and sugar. Add eggs. Mix well and add milk slowly. Add flour
that has been sifted together with spices, soda and salt. Add prunes
and nuts. Line tube pan at bottom. Bake at 350° for 1 hour 20 minutes.

Ruth Butt Watson

Pineapple upside down cake

1/2 c. butter, melted in frying pan

1 c. brown sugar

1 Ig. can crushed pineapple, reserve juice

Cook together 5 minutes.

Cake:

3 egg yolks

1 c. white sugar

5 T. pineapple juice

1 c. flour

1 tsp. baking powder

3 egg whites, stiffly beaten

To the beaten yolks of 3 eggs, add sugar and pineapple juice. Add flour,
baking powder and fold in 3 stiffly beaten egg whites. Pour cake mixture
over pineapple mixture and bake at 475° for 45 minutes.

Willie Mae Butt Brown

Pump cake

2 c. fruit

1 (20 oz.) crushed pineapple

1 box yellow or white cake mix

1 c. chopped pecans

2 sticks margarine, melted

Put in this order in 9 x 13-inch pan. E3ake at 375° for 45 minutes.

Susan E>rown Flanagan

Yummy chocolate syrup cake

V2 c. margarine

1 c. sugar

4 eggs

1 c. flour

1 tsp. baking powder

Pinch of salt

1 tsp. vanilla

1 (1-lb.) can chocolate syrup

Cream margarine with sugar; beat in eggs. Sift flour, baking powder and
salt and add to creamed mixture alternately with vanilla and syrup. Turn
Into greased, floured 9 x 13-inch pan. Bake at 350° for 30 minutes. Let
cool on rack while preparing \c\nq. Four hot Icing over cake and let cool
completely. Cut in squares.

Icing:

1 c. sugar

Vz> c. evaporated milk

V2 c. butter

V2 c. semi-sweet chocolate chips

Place sugar, milk and butter in saucepan and bring to a boil, stirring
constantly. Add chocolate chips and blend until melted.

Ruby Butt Fentress

Cakes, Cookies & Candy 61

Waldorf astoria cake

Vz c. butter

2 c. white sugar

4 s^. chocolate, melted

2 eggs, beaten

2 c. flour

2 tsp. baking powder

V2 tsp. salt

11/2 c. milk

2 tsp. vanilla

1 c. pecans

Cream butter and sugar, add chocolate and eggs. Sift flour, baking powder
and salt; add alternately with milk and vanilla. Add pecane. Bake in tube
pan at 350° for 45 minutes.

Icing:

V2 c. butter

2 sq. chocolate
1 egg

Pinch salt

1 c. nuts

1 tsp. lemon juice

1 tsp. vanilla

V/2 c. powdered sugar

Melt butter and chocolate. Add beaten egg, salt, vanilla, lemon juice and
sugar. Mix in nuts or sprinkle on top.

Willie Mae Butt Brown

Strawberry angel food cake

1 Ig. angel food cake

2 (3-oz.) pkgs. strawberry Jello
2 c. hot water

2 pkgs. frozen strawberries, sliced
Whipped topping

Dissolve Jello in hot water, add sliced strawberries. Mix with cake that
has been broken in small pieces, spoon into bundt pan or spring-form pan
and chill 3 to 4 hours or overnight. Dip in hot water and invert on cake
plate. Cover top and sides with whipped topping or serve with ice cream.

Ruth Butt Watson

Almond cookies

2/3 c. sugar

1 lb. butter

4 c. sifted flour

Vz lb. unblanched almonds, ground

Mix well with fingers. Leave in refrigerator several hours. Remove and allow
dough to reach room temperature. Roll flat and cut with cookie cutter.
Bake on ungreased sheet at 300° until brown. Sprinkle with confectioners'
sugar while warm.

Mary Butt Shafer

Chocolate cookies

3A stick butter

2 (6-oz.) pkgs. semi-sweet chocolate chips

1 can Eagle Brand condensed milk

1 c. chopped pecans

1 c. unsifted flour

1 tsp. vanilla

Melt butter and chocolate. Add other ingredients and mix well. Drop on
cookie sheet. Bake at 350° for 10 minutes. Yields 30 cookies.

Odie Butt Kellam

Cakes, Cookies & Candy 63

Brown sugar chews

1 lb. light brown sugar
4 eggs

2 c. 3\sc\u\ck
2 tsp. vanilla
1 c. pecans

Bake in 9 x 13-inch greased pan at 350° for 30 minutes.

Verna Brown Leonard

Chocolate 'n oat sars

1 c. unsifted flour

1 c. quick cooking oats

3/4 c. firmly packed light brown sugar

V2 c. butter, softened

1 (14-oz.) can Eagle Brand sweetened condensed milk (NOT

evaporated milk)
1 c. chopped nuts
1 (6-oz.) pkg. (1 c.) Nestle Toll House semi-sweet morsels

Preheat oven to 350° (325° for glass); in bowl, combine flour, oats brown
sugar and butter. Mix well. Reserving V2 cup, press remaining oat mixture
on bottom of 9 x 13-inch baking pan. Bake 10 minutes. Pour sweetened
condensed milk evenly over crust. Sprinkle with nuts and Nestle Toll House
morsels. Top with remaining oat mixture; press down. Bake 25 to 30
minutes or until lightly browned. Cool. Store covered at room temperature.

Larry & Penny Pulley

Cookie ears

Line a greased cookie sheet with saltine crackers. In a pan, melt 2 sticks
of butter and add 1 cup light brown sugar, boil 3 minutes. Pour butter
mixture over crackers. Bake at 400° for 5 minutes. Sprinkle immediately
upon removing the pan from the oven with 1 cup semi-sweet chocolate
chips and 1 cup butterscotch chips. Allow to soften, then epread like
icing. Freeze. Break a\part. Store in freezer.

Larry & Penny Pulley

Ice box cookies

1 lb. margarine, softened

21/2 c. sugar

3 eggs, beaten

1 T. light corn syrup

1 tsp. vanilla

1/2 tsp. salt

1 tsp. baking powder

1 tsp. baking soda

51/2 c. flour

1 c. raisins

1 c. broken nuts

Cream margarine and sugar; add eggs, syrup and vanilla. Add salt, soda,
powder and 1 cup flour. Then add remainder of flour with raisins and nuts.
Knead with hands until smooth. Form into rolls, roll in waxed paper and
store in refrigerator overnight. When ready to bake, slice thin knife. Bake
at 375° for 10 to 15 minutes.

Eva Butt Simmons "Auntie"

Family tea cookies

1 c. (2 sticks) butter, room temperature
V2 c. confectioners' sugar

1 tsp. vanilla extract

2 c. flour

1 c. chopped pecans

Preheat oven to 325°. Cream butter and sugar. Add vanilla, flour and
nuts. Poll into balls. Chill. Bake on ungreased cookie sheet 20 minutes
or until slightly browned. While still warm, roll in confectioners' sugar.
Yield: 4 to 5 dozen.

Odie Butt Kellam

Cakes, Cookies & Candy 65

White chocolate cookies

1 c. white chocolate, melt in double boiler
Add:

1 c. unsalted peanuts

2 c. sm. stick pretzels, broken in pieces

Drop by ice tea spoon on waxed paper. When cold, put in tin.

Odie Butt Kellam

Snickerdoodles

1 c. soft shortening
V/2 c. sugar

2 eggs

23A c. sifted flour

1 tsp. baking soda

2 tsp. cream of tartar
1/2 tsp. salt

2 tsp. c\x\r\arr\or\
2 T. sugar

Blend together shortening, sugar and eggs. Sift together dry ingredients
and add to created mixture. Roll into balls the size of walnuts. Roll balls
in sugar and cinnamon mixture. Place balls 2 inches apart on ungreased
cookie sheet. Bake in preheated 400° oven for b to 10 minutes. Remove
to cool.

Ruby Butt Fentress

L0UI5EJ5 3R0WNIES

2 c. flour
2 c. sugar
1 stick butter
1/2 c. shortening
4 T. cream
4 T. cocoa

1 c. water

1/2 c. buttermilk

2 eggs, slightly beaten
1 tsp. soda

Sift flour and sugar. Set aside. Mix in saucepan butter, shortening, cream,
cocoa and water. Bring to boil and mix well. Combine with sugar-flour
mixture. Add buttermilk, eggs, soda, cinnamon and vanilla. Four Into
qreaeed 13 x 12 x 1-inch pan. Bake at 400° for 20 minutes or 375° for
15 minutes.

Icing:

1 stick margarine

4 T. cocoa

6 T. milk

1 box confectioners' sugar

1 tsp. vanilla

1 tsp. salt

1 c. nut meats

Mix margarine, cocoa and milk. Bring to boil; remove from heat and add
sugar, vanilla, salt and nuts. Spread over hot brownies.

rlaqan Pulley

Cakes, Cookies & Candy 67

Bourdon jets

3 lbs. 10X sugar

1A stick butter

1 tsp. salt

1 c. bourbon

1 c. pecan halves

1 box unsweetened chocolate (8> squares)

Vz cake paraffin wax

Mix first 4 ingredients with hands; should be very stiff. Add nuts last.
Roll into balls and place on waxed paper. Let stand in cool place or
refrigerate. They should be very firm before you dip them. Mix chocolate
and paraffin wax In double boiler. Stir until melted. Dip bourbon balls
in hot chocolate; let drain on waxed paper. Keep In a very cool place
or refrigerate.

Odle Butt Kellam

Chocolate mint party squares

1 pkg. reg.-size brownie mix
2nd layer:

2 c. confectioners' sugar
2 T. creme de menthe

Vz c. o\eo or butter

3rd layer:

1 c. semi-sweet chocolate bits
6 T. oleo or butter

Mix brownies according to package instructions. Spread in 9 x 13-inch
pan. Bake in preheated oven at 350° for 15 minutes. Cool. Beat together
confectioners' sugar, liqueur and V2 cup oleo. Spread like icing over brown-
ies; chill thoroughly. In double boiler, melt chocolate bits with 6 tablespoons
oleo. Spread over icing layer. Refrigerate until set. Cut in IWinch squares.
Can be frozen.

Mary Butt Shafer

Chocolate seafoam

Vz cake chocolate

1 c. water

V/z lbs. brown sugar

1 egg white, beaten

1/2 c. nuts

Vanilla

Dissolve chocolate in water and brown sugar. Cook until it forme a rather
hard ball in cold water. Four gradually over the well-beaten white of 1 egg.
Add nuts and vanilla and beat until stiff enough to drop on qreaeed paper.

Eva Butt Simmons "Auntie"

Divinity candy

2 c. sugar

Vz c. Karo syrup

Vz c. water

White of 1 egg

Va tsp. cream of tartar

1 T. vanilla

E3oil sugar, syrup, water and cream of tartar until it spins a long thread.
Kemove from fire, cool 1 minute and pour slowly over stiffly beaten egg
white beating constantly; add vanilla. F3eat to consistency to drop.

Eva F3utt Simmons "Auntie"

Cakes, Cookies & Candy 69

Fudge

3 c. sugar

3 e<\. chocolate

Melt together over medium heat.

V2 c. dark Karo

1 c. Pet milk

2 lumps butter
2/z> c. nuts

1 tsp. vanilla

Boil chocolate, sugar, Karo and milk 4 or 5 minutes or until soft-ball
stage. Remove from heat. Put pan in cold water. Add butter and vanilla.
Beat until spreading consistency; adding nuts last.

Eva Butt Simmons "Auntie"

Pull candy

3 c. sugar
1 c. vinegar
Pinch cream of tartar

Cook until it forms a hard ball in cold water (290°). Get a partner and
pull back and forth until stiff. Cut in pieces.

Eva Butt Simmons "Auntie"

Meringue kisses

1 c. sugar, sifted

2 egg whites plus Vs tsp. salt

Whip until stiff. Add sugar very slowly whipping constantly; add V2 tea-
spoon vanilla and Vz teaspoon lemon rind. Fold in 1 cup chopped pecans.
Drop by teaspoon on waxed paper. Cook at 225° for 20 minutes. Remove
while hot.

Mary Butt Shafer

■aiunimg, irreserviii^
Tkis <& TTiaf

« '\P £L

Mary Eliza Butt

37497-jb-7t

Helpful Hints

• To refinish antiques or revitalize wood, use equal parts of linseed oil,
white vinegar and turpentine. Rub into the furniture or wood with a
soft cloth and lots of elbow grease.

• To stop the ants in your pantry, seal off cracks where they are enter-
ing with putty or petroleum jelly. Also, try sprinkling red pepper on
floors and counter tops.

• To fix sticking sliding doors, windows and drawers, rub wax along
their tracks.

• To make a simple polish for copper bottom cookware, mix equal
parts of flour and salt with vinegar to create a paste. Store the paste
in the refrigerator.

• Applying baking soda on a damp sponge will remove starch deposits
from an iron. Make sure the iron is cold and unplugged.

• Remove stale odors in the wash by adding baking soda.

• To clean Teflon™, combine 1 cup water, 2 tablespoons baking soda
and 1/2 cup liquid bleach. Boil in stained pan for 5 to 10 minutes or
until the stain disappears. Wash, rinse, dry and condition with oil
before using the pan again.

• Corning Ware can be cleaned by filling it with water and dropping in
two denture cleaning tablets. Let stand for 30 to 45 minutes.

• A little instant coffee will work wonders on your wood furniture. Just
make a thick paste from instant coffee and a little water, and rub it
into the nicks and scratches on your dark wood furniture. You'll be
amazed at how new and beautiful those pieces will look.

• For a clogged shower head, boil it for 15 minutes in a mixture of Vi
cup vinegar and 1 quart water.

• For a spicy aroma, toss dried orange or lemon rinds into the fire-
place.

• Tin coffee cans make excellent freezer containers for cookies.

• Add raw rice to the salt shaker to keep the salt free-flowing.

• Ice cubes will help sharpen garbage disposal blades.

37497-jb-7t

Canning, Preserving, This & That

Strawberry jam

4 c. crushed berries
4 c. sugar

Boil rapidly for 20 minutes. Add 1 tablespoon vinegar; boil 5 minutes
longer. Put in jars and seal.

Eva Butt Simmons "Auntie"

Strawberry preserves

2 crt. berries, capped and washed

Scald in boiling water and leave in 2 minutes. Drain berries in colander
for 5 minutes. Pour berries in large pot and add 4 cups sugar. Bring to
hard boil and boil for 2 to 3 minutes (some berries have more juice than
others). Pull pan aside and add 2 more cups of sugar. Boil hard for 5 or
7 minutes depending on stiffness you like. Skin off foam while boiling-, pour
Into a shallow pan and let stand overnight. Put up cold in cold jars and
seal with wax.

Willie Mae Butt Brown

Canning, Preserving, This & That 71

Bread and gutter pickles

4 art. thinly sliced unpeeled cucumbers {about 16)
6 or 8> onions, thinly sliced {about 6 c.)

2 green peppere, thinly sliced (about 12/3 c.)

3 cloves garlic
1/3 c. salt

5 c. sugar
3 c. vinegar

2 T. mustard seed
IV2 tsp. turmeric
IV2 tsp. celery seed

Combine cucumbers, onions, green pepper and garlic. Add salt, cover with
cracked ice and mix thoroughly. Let stand 3 hours. Drain well; remove
garlic. Combine sugar, vinegar, mustard seed, turmeric and celery seed.
Heat slowly and stir in dissolved sugar. Pour over cucumber mixture and
heat just to boiling. Fill hot sterilized jars to within V2 inch of top; tighten
lids. Makes & pints. Ready to eat after 4 or 5 days.

Verna Brown Leonard

Sweet pickles

7 lbs. cucumbers

1 c. pickling lime

5 lbs. sugar

1 qt. vinegar

V2 pkg. pickling spices (2-oz. jar)

1st day: Wash and slice cucumbers. Cover and soak in lime water for 24
hours. 2nd say: Drain. Rinse in cold water. Drain well. Soak in vinegar,
sugar and spices for 12 to 15 hours. 3rd day: Cook slowly for 20 minutes
after starting to boil. Seal in jars. (I put spices in cheesecloth.)

Mary Anne 3rown Simmons

Watermelon pickles

1 Ig. watermelon

C\ear\ and peel rind of 1 large watermelon (approximately 1S> to 20 cups
rind). Cut in strips or bite-size pieces. Rinse, then cover with water and
parboil until tender when pierced with fork. Drain. Bring to boil:

7 c. sugar

2 c. white vinegar
1A tsp. oil or cloves

1/2 tsp. oil of cinnamon

Pour over rind. Let stand 12 hours. First morning: Drain off syrup, heat
and pour over rind. Second morning: Repeat process. Third morning:

Heat rind and syrup together and put In jars.

Mary Butt Shafer

Canning, Preserving, This & That 73

Granny's home freezer ice cream

5 c. sugar

Dash salt

3 (\t. fresh whole milk

9 to 10 fresh eggs

3 heaping T. cornstarch

3 Ig. cans evaporated milk

2 T. pure vanilla extract

Over medium to medium-high heat, set up double boiler by placing a large
pot into another pot containing water. Remove the smaller pot and into
it add the sugar, salt and milk. Stir mixture to dissolve sugar. Return
to double boiler and stir occasionally. Beat eggs and cornstarch together.

Hint: Use blender on "stir" cycle. Add egg mixture to the warm milk
mixture, stirring continuously. Stir mixture over heat occasionally until
slightly thickened. This should take from 20 to 30 minutes. Remove from
heat and strain mixture through a sieve into the freezer can. Add canned
evaporated milk to fill to not more than 1 inch from top of the can. Let
the mixture cool. This can be hastened in the refrigerator. When cooled,
add vanilla.

Variations: Chocolate: Delete 1 can of milk and the vanilla. Add 1 can
chocolate syrup. You may desire to add vanilla anyway, if so only 1
tablespoon. Fruit: Delete 2 cans of milk and vanilla. Add smashed, sweet-
ened fruit and 1 drop of almond extract.

Mary Anne Drown Simmons

Vanilla ice cream

2 o\t. milk

2 c. sugar
Pash salt

1 can Eagle Brand Milk
V2 pt. whipping cream

3 T. flour

6 eggs, beaten
3 T. vanilla

Mix sugar, flour, salt and then add a little milk to make a paste. Scald
the rest of the milk then add paste mixture. Let cook about 5 minutes,
stirring continually. Mix a little hot mixture with beaten eggs and return
to stove. Cook until it coats a spoon. Set aside to cool. When ready to
use, add vanilla, Eagle 3rand milk and whipped cream. Makes 4 to 5 quarts.

Mary Butt Shafer

Recipe favorites

Canning, Preserving, This & That 75

Recipe Favorites

INDEX OF RECIPES

Appetizers & Beverages

Main Dishes & Casseroles

ARTICHOKE SPREAD

CHEESE BALL

CLAM DIP

CRANBERRY PUNCH

CURRY DIP

DRIED BEEF CANAPES

HOLIDAY CHEESE BALL

NUTS & BOLTS

PIQUANT CHEESE

RAW VEGETABLE SANDWICH

SPREAD

SPINACH SANDWICHES

Soup, Salads & Vegetables

APRICOT SALAD

BAKED POTATO SOUP

BEAN SOUP

BROCCOLI CASSEROLE

BULL HEAD POTATOES

CAULIFLOWER BAKE

CELERY CRUNCH

CORN PUDDING

CRUNCHY COLESLAW

CUCUMBER ASPIC

DILLED CARROTS

DRESSING FOR SPINACH

SALAD

FRENCH ONION CASSEROLE

FRESH FRUIT DRESSING

FROZEN FRUIT SALAD

GOLDEN CORN FRITTERS

HARVARD BEETS

LEMON JELLO DELUXE SALAD

LEMON JELLO SALAD

MACARONI AND CHEESE

CASSEROLE

MARINATED CARROTS

ORANGE CONGEALED SALAD

ORANGE GLAZED SWEET

POTATOES

PARTY SALAD

PASTA SALAD

PINEAPPLE SALAD

POSH SQUASH

POTATO CASSEROLE

SHRIMP ASPIC

SQUASH CASSEROLE

SWEET POTATO CASSEROLE

TOMATO ASPIC

BARBECUE SAUCE FOR

CHICKEN 28

BARBECUED BEEF 23

BEEF BARBECUE 23

BURRITO BAKE 22

CHICKEN AND RICE 29

CHICKEN CASSEROLE 27
CHICKEN CRANBERRY

LAYERS 26

CHILI 21
CURRIED TURKEY

CASSEROLE 28

DUTCH MEAT LOAF 21

EASY CHICKEN A LA KING 27
EGGPLANT AND HAMBURGER

CASSEROLE 22

GRILLED PORK TENDERLOIN 31

HOT CHICKEN SALAD 27

ITALIAN CASSEROLE 25

LONDON BROIL MARINADE 25

MAGIC STEW 24

MARY'S BAKED CRAB 32

PARTY CHICKEN 29

RED SIMMERED CHICKEN 29
SAUSAGE AND EGG

CASSEROLE 32
SAVORY CRESCENT TURKEY

SQUARES 30

SCALLOPED OYSTERS 32

SHOYU POT ROAST BEEF 24
SOUTHERN BARBECUE

CROCKPOT RECIPE 31

SWEET AND SOUR CHICKEN 30

Breads & Rolls

APPLE BREAD 33

BANANA NUT BREAD 34

BLUEBERRY MUFFINS 35

CHEESE BISCUITS 36

DUMPLINGS 35
ICE BOX ROLLS-GRANNY'S

RECIPE 38

OATMEAL BREAD 35

ODIE'S OYSTER DRESSING 38
REFRIGERATOR BRAN

MUFFINS 36

SPOONBREAD 34

SWEET POTATO BISCUITS 37

SWEET POTATO ROLLS 37

VIRGINIA EGG BREAD 33

Pies, Pastries & Desserts

APPLE COBBLER 43
BAKED RICE CUSTARD 47
BOILED CUSTARD 48
CHOCOLATE FONDUE 48
CHOCOLATE MERINGUE PIE-
GRANNY'S RECIPE 39
COCONUT CUSTARD PIE 41
DEEP DISH APPLE CRISP 43
EASY CHEESE CAKE PIE 39
FRUIT COBBLER 44
HAWAIIAN PIE 40
LEMON CHESS SQUARES 46
LEMON CURD 46
LEMON FLUFF 45
OFFICIAL COBBLER OF THE

VIRGINIA PEACH FESTIVAL 44

PEACH PIE 43

PECAN BARS 45

PINEAPPLE ANGEL DESSERT 47

PINEAPPLE ICEBOX PIE 40

SOUTHERN STRAWBERRY PIE 42

STRAWBERRY PIE 42

SWEET POTATO PIE 41

Cakes, Cookies & Candy

PINEAPPLE UPSIDE DOWN

CAKE 60

POUND CAKE 59

PRUNE CAKE 60

PULL CANDY 70
RUTH'S COCONUT/SOUR

CREAM CAKE 53

SNICKERDOODLES 66
STRAWBERRY ANGEL FOOD

CAKE 63

WALDORF ASTORIA CAKE 62

WHITE CHOCOLATE COOKIES 66
YUMMY CHOCOLATE SYRUP

CAKE 61

Canning, Preserving, This &
That

BREAD AND BUTTER

PICKLES 72
GRANNY'S HOME FREEZER

ICE CREAM 74

STRAWBERRY JAM 71

STRAWBERRY PRESERVES 71

SWEET PICKLES 72

VANILLA ICE CREAM 75

WATERMELON PICKLES 73

ALMOND COOKIES

APRICOT NECTAR CAKE

BANANA SPLIT CAKE

BOURBON JETS

BRANDY NUT CAKE

BROWN SUGAR CHEWS

BROWN SUGAR POUND CAKE

CHOCOLATE CHERRY CAKE

CHOCOLATE COOKIES

CHOCOLATE MINT PARTY

SQUARES

CHOCOLATE 'N OAT BARS

CHOCOLATE SEAFOAM

COCONUT BLACK WALNUT

POUND CAKE

COOKIE BARS

DIVINITY CANDY

DUMP CAKE

FAMILY TEA COOKIES

4 LAYER CAKE

FRESH APPLE CAKE

FRUIT CAKE

FUDGE

GINGERBREAD

HUMMINGBIRD CAKE

ICE BOX COOKIES

LOUISE'S BROWNIES

MANOR PLAIN CAKE

MERINGUE KISSES

ORANGE BLOSSOMS

« s «.

Cooking <Tips

1 . After stewing a chicken,
cool in broth before cutting
into chunks; it will have twice
the flavor.

2. To slice meat into thin strips, as for stir-
fry dishes, partially freeze it so it will
slice more easily.

3. A roast with the bone in will cook faster
than a boneless roast. The bone carries
the heat to the inside more quickly.

4. When making a roast, place dry onion
soup mix in the bottom of your roaster
pan. After removing the roast, add 1
can of mushroom soup and you will
have a good brown gravy.

5. For a juicier hamburger, add cold
water to the beef before grilling (V2 cup
to 1 pound of meat).

6. To freeze meatballs, place them on a
cookie sheet until frozen. Place in
plastic bags. They will stay separated
so that you may remove as many as
you want.

7. To keep cauliflower white while cook-
ing, add a little milk to the water.

8. When boiling corn, add sugar to the
water instead of salt. Salt will toughen
the corn.

9. To ripen tomatoes, put them in a
brown paper bag in a dark pantry, and
they will ripen overnight.

10. To keep celery crisp, stand it upright
in a pitcher of cold, salted water and
refrigerate.

11. When cooking cabbage,
place a small tin cup or
can half full of vinegar
the stove near the cabbage. It
will absorb the odor.

12. Potatoes soaked in salt water for 20
minutes before baking will bake more
rapidly.

13. Let raw potatoes stand in cold water
for at least a half-hour before frying in
order to improve the crispness of
French-fried potatoes. Dry potatoes
thoroughly before adding to oil.

14. Use greased muffin tins as molds
when baking stuffed green peppers.

1 5. A few drops of lemon juice in the water
will whiten boiled potatoes.

16. Buy mushrooms before they "open."
When stems and caps are attached
firmly, mushrooms are truly fresh.

17. Do not use metal bowls when mixing
salads. Use wood, glass or china.

18. Lettuce keeps better if you store it in
the refrigerator without washing it.
Keep the leaves dry. Wash lettuce the
day you are going to use it.

19. Do not use soda to keep vegetables
green. It destroys Vitamin C.

20. Do not despair if you oversalt gravy.
Stir in some instant mashed potatoes
to repair the damage. Just add a little
more liquid in order to offset the
thickening.

Jierbs &> Spices

Acquaint yourself with herbs and spices. Add in
small amounts, V* teaspoon for every 4 servings. Crush
dried herbs or snip fresh ones before using. Use 3 times more
fresh herbs if substituting fresh for dried.

Basil Sweet, warm flavor with an aromatic odor. Use whole or

ground. Good with lamb, fish, roast, stews, ground beef,
vegetables, dressing and omelets.

Bay Leaves Pungent flavor. Use whole leaf but remove before serving.
Good in vegetable dishes, seafood, stews and pickles.

Caraway Spicy taste and aromatic smell. Use in cakes, breads,
soups, cheese and sauerkraut.

Chives Sweet, mild flavor like that of onion. Excellent in salads,

fish, soups and potatoes.

Cilantro Use fresh. Excellent in salads, fish, chicken, rice, beans

and Mexican dishes.

Curry Spices are combined to proper proportions to give a distinct

Powder flavor to meat, poultry, fish and vegetables.

Dill

Both seeds and leaves are flavorful. Leaves may be used
as a garnish or cooked with fish, soup, dressings, pota-
toes and beans. Leaves or the whole plant may be used
to flavor pickles.

Fennel Sweet, hot flavor. Both seeds and leaves are used. Use

in small quantities in pies and baked goods. Leaves can
be boiled with fish.

Ginger A pungent root, this aromatic spice is sold fresh, dried or

ground. Use in pickles, preserves, cakes, cookies, soups
and meat dishes.

Merbs 6* Spices

Marjoram May be used both dried or green. Use to flavor fish, poultry,
omelets, lamb, stew, stuffing and tomato juice.

Mint Aromatic with a cool flavor. Excellent in beverages, fish,

lamb, cheese, soup, peas, carrots, and fruit desserts.

Oregano Strong, aromatic odor. Use whole or ground in tomato
juice, fish, eggs, pizza, omelets, chili, stew, gravy, poultry
and vegetables.

Paprika A bright red pepper, this spice is used in meat, vegetables

and soups or as a garnish for potatoes, salads or eggs.

Parsley Best when used fresh, but can be used dried as a garnish

or as a seasoning. Try in fish, omelets, soup, meat, stuffing
and mixed greens.

Rosemary Very aromatic. Can be used fresh or dried. Season fish,
stuffing, beef, lamb, poultry, onions, eggs, bread and
potatoes. Great in dressings.

Saffron Orange-yellow in color, this spice flavors or colors foods.

Use in soup, chicken, rice and breads.

Sage Use fresh or dried. The flowers are sometimes used in

salads. May be used in tomato juice, fish, omelets, beef,
poultry, stuffing, cheese spreads and breads.

Tarragon Leaves have a pungent, hot taste. Use to flavor sauces,
salads, fish, poultry, tomatoes, eggs, green beans, carrots
and dressings.

Thyme Sprinkle leaves on fish or poultry before broiling or baking.

Throw a few sprigs directly on coals shortly before meat
is finished grilling.

Op Vakng breads

Hints for Baking Breads

WF 1 . Kneading dough for 30 sec- 5. Small amounts of leftover corn
^ onds after mixing improves the may be added to pancake batter

texture of baking powder biscuits. for variety.

2. Instead of shortening, use cooking or
salad oil in waffles and hot cakes.

3. When bread is baking, a small dish of
water in the oven will help keep the crust
from hardening.

4. Dip a spoon in hot water to measure
shortening, butter, etc., and the fat will
slip out more easily.

6. To make bread crumbs, use the fine cutter
of a food grinder and tie a large paper
bag over the spout in order to prevent
flying crumbs.

7. When you are doing any sort of baking,
you get better results if you remember to
preheat your cookie sheet, muffin tins or
cake pans.

Rules for Use of Leavening Agents

1 . In simple flour mixtures, use 2 tea- 3. To substitute soda and an acid for bak-
spoons baking powder to leaven 1 cup ing powder, divide the amount of baking
flour. Reduce this amount V2 teaspoon powder by 4. Take that as your measure
for each egg used. and add acid according to rule 2.

2. To 1 teaspoon soda use 2 1/4 teaspoons
cream of tartar, 2 cups freshly soured
milk, or 1 cup molasses.

Proportions of Baking Powder to Flour

biscuits to 1 cup flour use 1 Va tsp. baking powder

cake with oil to 1 cup flour use 1 tsp. baking powder

muffins to 1 cup flour use 1 V2 tsp. baking powder

popovers to 1 cup flour use 1 Va tsp. baking powder

waffles to 1 cup flour use 1 Va tsp. baking powder

Proportions of Liquid to Flour

drop batter to 1 cup liquid use 2 to 2 V2 cups flour

pour batter to 1 cup liquid use 1 cup flour

soft dough to 1 cup liquid use 3 to 3 V2 cups flour

stiff dough to 1 cup liquid use 4 cups flour

Time and Temperature Chart

Breads Minutes Temperature

biscuits 12 - 15 400° - 450°

cornbread 25 - 30 400° - 425°

gingerbread 40 - 50 350° - 370°

loaf 50 - 60 350° - 400°

nut bread 50 - 75 350°

popovers 30 - 40 425° - 450°

rolls 20 - 30 400° - 450°

ing

Perfect

Cookie dough that is to be
rolled is much easier to handle
after it has been refrigerated for 10 to 30
minutes. This keeps the dough from stick-
ing, even though it may be soft. If not done,
the soft dough may require more flour and
too much flour makes cookies hard and
brittle. Place on a floured board only as
much dough as can be easily managed.

Flour the rolling pin slightly and
roll lightly to desired thickness.
Cut shapes close together and add trim-
mings to dough that needs to be rolled.
Place pans or sheets in upper third of
oven. Watch cookies carefully while baking
in order to avoid burned edges. When
sprinkling sugar on cookies, try putting it
into a salt shaker in order to save time.

Perfect Pies

1. Pie crust will be better and easier to
make if all the ingredients are cool.

2. The lower crust should be placed in the
pan so that it covers the surface smoothly.
Air pockets beneath the surface will push
the crust out of shape while baking.

3. Folding the top crust over the lower
crust before crimping will keep juices in
the pie.

4. In making custard pie, bake at a high
temperature for about ten minutes to
prevent a soggy crust. Then finish baking
at a low temperature.

5. When making cream pie, sprinkle crust
with powdered sugar in order to prevent
it from becoming soggy.

Perfect Cakes

1. Fill cake pans two-thirds full and spread
batter into corners and sides, leaving a
slight hollow in the center.

2. Cake is done when it shrinks from the
sides of the pan or if it springs back
when touched lightly with the finger.

3. After removing a cake from the oven,
place it on a rack for about five minutes.
Then, the sides should be loosened and
the cake turned out on a rack in order to
finish cooling.

4. Do not frost cakes until thoroughly cool.

5. Icing will remain where you put it if you
sprinkle cake with powdered sugar first.

Time and Temperature Chart

Dessert Time Temperature

butter cake, layer 20-40 min 380° - 400°

butter cake, loaf 40-60 min 360° - 400°

cake, angel , 50-60 min 300° - 360°

cake, fruit 3-4 hrs 275° - 325°

cake, sponge 40-60 min 300° - 350°

cookies, molasses 18-20 min 350° - 375°

cookies, thin 10-12 min 380° - 390°

cream puffs 45-60 min 300° - 350°

meringue 40-60 min 250° - 300°

pie crust 20-40 min 400° - 500°

Vegetables
6* HFruits

Vegetable Cooking Method Time

artichokes boiled 40 min.

steamed 45-60 min.

asparagus tips boiled 10-15 min.

beans, lima boiled 20-40 min.

steamed 60 min.

beans, string boiled 15-35 min.

steamed 60 min.

beets, old boiled or steamed 1-2 hours

beets, young with skin boiled 30 min.

steamed 60 min.

baked 70-90 min.

broccoli, flowerets boiled 5-10 min.

broccoli, stems boiled 20-30 min.

brussels sprouts boiled 20-30 min.

cabbage, chopped boiled 10-20 min.

steamed 25 min.

carrots, cut across boiled 8-10 min.

steamed 40 min.

cauliflower, flowerets boiled 8-10 min.

cauliflower, stem down boiled 20-30 min.

corn, green, tender boiled 5-10 min.

steamed 15 min.

baked 20 min.

corn on the cob boiled 8-10 min.

steamed 15 min.

eggplant, whole boiled 30 min.

steamed 40 min.

baked 45 min.

parsnips boiled 25-40 min.

steamed 60 min.

baked 60-75 min.

peas, green boiled or steamed 5-15 min.

potatoes boiled 20-40 min.

steamed 60 min.

baked 45-60 min.

pumpkin or squash boiled 20-40 min.

steamed 45 min.

baked 60 min.

tomatoes boiled 5-15 min.

turnips boiled 25-40 min.

Drying Time Table

Fruit Sugar or Honey Cooking Time

apricots Va c. for each cup of fruit about 40 min.

figs 1 T. for each cup of fruit about 30 min.

peaches 1/4 c. for each cup of fruit about 45 min.

prunes 2 T. for each cup of fruit about 45 min.

S^HFri

Buying Fresh Vegetables

Artichokes: Look for compact, tightly
closed heads with green, clean-looking
leaves. Avoid those with leaves that are
brown or separated.

Asparagus: Stalks should be tender and
firm; tips should be close and compact.
Choose the stalks with very little white; they
are more tender. Use asparagus soon
because it toughens rapidly.

Beans, Snap: Those with small seeds
inside the pods are best. Avoid beans with
dry-looking pods.

Broccoli, Brussels Sprouts and
Cauliflower: Flower clusters on broccoli
and cauliflower should be tight and close
together. Brussels sprouts should be firm
and compact. Smudgy, dirty spots may
indicate pests or disease.

Cabbage and Head Lettuce: Choose
heads that are heavy for their size. Avoid
cabbage with worm holes and lettuce with
discoloration or soft rot.

Cucumbers: Choose long, slender cucum-
bers for best quality. May be dark or medium
green, but yellow ones are undesirable.

Mushrooms: Caps should be closed
around the stems. Avoid black or brown gills.

Peas and Lima Beans: Select pods that
are well-filled but not bulging. Avoid dried,
spotted, yellow, or flabby pods.

Buying Fresh Fruits

Bananas: Skin should be free of bruises
and black or brown spots. Purchase them
green and allow them to ripen at home at
room temperature.

Berries: Select plump, solid berries with
good color. Avoid stained containers which
indicate wet or leaky berries. Berries with
clinging caps, such as blackberries and
raspberries, may be unripe. Strawberries
without caps may be overripe.

Melons: In cantaloupes, thick, close netting
on the rind indicates best quality. Canta-
loupes are ripe when the stem scar is
smooth and the space between the netting
is yellow or yellow-green. They are best
when fully ripe with fruity odor.

Honeydews are ripe when rind has creamy
to yellowish color and velvety texture.
Immature honeydews are whitish-green.

Ripe watermelons have some yellow color
on one side. If melons are white or pale
green on one side, they are not ripe.

Oranges, Grapefruit and Lemons: Choose
those heavy for their size. Smoother, thinner
skins usually indicate more juice. Most skin
markings do not affect quality. Oranges
with a slight greenish tinge may be just as
ripe as fully colored ones. Light or greenish-
yellow lemons are more tart than deep yellow
ones. Avoid citrus fruits showing withered,
sunken or soft areas.

Napkin folding

-it$:- -Wt" ~W*'---*m

General Tips:

Use well-starched linen napkins if possible. For more complicated
24-inch napkins work best. Practice the folds with newspapers
Children can help. Once they learn the folds, they will have fun!

Sfiield

Easy fold. Elegant with monogram in corner.

Instructions:

1 . Fold into quarter size. If
monogrammed, ornate
corner should face down.

2. Turn up folded corner
three-quarters.

3. Overlap right side and left
side points.

4. Turn over; adjust sides so
that they are even, single
point in center.

5. Place point up or down
on plate, or left of plate.

^Rosette

Elegant on plate.

Instructions:

1 . Fold left and right edges to
center, leaving V2" opening
along center.

2. Pleat firmly from top edge to
bottom edge. Sharpen edges
with hot iron.

3. Pinch center together. If
necessary, use small piece
of pipe cleaner to secure
and top with single flower.

4. Spread out rosette.

2 f

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SNapfiin folding

Candle

Easy to do; can be decorated.

Instructions:

1. Fold into triangle, point at top.

2. Turn lower edge up 1".

3. Turn over, folded edge down.

4. Roll tightly from left to right.

5. Tuck in corner. Stand upright.

Tan

Pretty in napkin ring or on plate.

Instructions:

1 . Fold top and bottom edges to center

2. Fold top and bottom edges to center
a second time.

3. Pleat firmly from the left edge.
Sharpen edges with hot iron.

4. Spread out fan. Balance flat
folds of each side on table.
Well-starched napkins will
hold shape.

f\-> ■■■

3 W

Lily

Effective and pretty on table.

Instructions:

Fold napkin into quarters.

Fold into triangle, closed

corner to open points.

Turn two points over to other

side. (Two points are on

either side of closed point.)

Pleat.

Place closed end in glass.

Pull down two points on

each side and shape.

Measurements
& Substitutions

Measurements

a pinch Ve teaspoon or less

3 teaspoons 1 tablespoon

4 tablespoons 1At cup

8 tablespoons V2 cup

12 tablespoons 3/4 cup

16 tablespoons 1 cup

2 cups 1 pint

4 cups 1 quart

4 quarts 1 gallon

8 quarts 1 peck

4 pecks 1 bushel

16 ounces 1 pound

32 ounces 1 quart

1 ounce liquid 2 tablespoons

8 ounces liquid 1 cup

Use standard measuring spoons and cups.
All measurements are level.

Substitutions

Ingredient Quantity Substitute

baking powder 1 teaspoon Va tsp. baking soda plus

1/2 tsp. cream of tartar
catsup or chili sauce 1 cup 1 c. tomato sauce plus V2 c. sugar and

2 T. vinegar (for use in cooking)

chocolate 1 square (1 oz.) 3 or 4 T. cocoa plus 1 T. butter

cornstarch 1 tablespoon 2 T. flour or 2 tsp. quick-cooking tapioca

cracker crumbs 3/4 cup 1 c. bread crumbs

dates 1 lb 1 1/2 c. dates, pitted and cut

dry mustard 1 teaspoon 1 T. prepared mustard

flour, self-rising 1 cup 1 c. all-purpose flour, V2 tsp.

salt, and 1 tsp. baking powder

herbs, fresh 1 tablespoon 1 tsp. dried herbs

milk, sour 1 cup 1 T. lemon juice or vinegar plus sweet

milk to make 1 c. (let stand 5 minutes)

whole 1 cup V2 c. evaporated milk plus V2 c. water

min. marshmallows 10 1 Ig. marshmallow

onion, fresh 1 small 1 T. instant minced onion, rehydrated

sugar, brown 1/2 cup 2 T. molasses in V2 c. granulated sugar

powdered 1 cup 1 0 granulated sugar plus 1 tsp. cornstarch

tomato juice 1 cup V2 c. tomato sauce plus V2 c. water

When substituting cocoa for chocolate in cakes, the amount of flour must
be reduced. Brown and white sugars usually can be interchanged.

cjuiMilency Chart

Food Quantity Yield

apple 1 medium 1 cup

banana, mashed 1 medium 1/3 cup

bread 1 Vz slices 1 cup soft crumbs

bread 1 slice Va cup fine, dry crumbs

butter 1 stick or Va pound 1/2 cup

cheese, American, cubed 1 pound 2 2/3 cups

American, grated 1 pound 5 cups

cream cheese 3-ounce package 6 2/3 tablespoons

chocolate, bitter 1 square 1 ounce

cocoa 1 pound 4 cups

coconut 1 1/2 pound package 2 2/3 cups

coffee, ground 1 pound 5 cups

cornmeal 1 pound 3 cups

cornstarch 1 pound 3 cups

crackers, graham 14 squares 1 cup fine crumbs

saltine 28 crackers 1 cup fine crumbs

egg 4-5 whole 1 cup

whites 8-10 1 cup

yolks 10-12 1 cup

evaporated milk 1 cup 3 cups whipped

flour, cake, sifted 1 pound 4 Vz cups

rye 1 pound 5 cups

white, sifted 1 pound 4 cups

white, unsifted 1 pound 3 3/a cups

gelatin, flavored 3 Va ounces V2 cup

unflavored Va ounce 1 tablespoon

lemon 1 medium 3 tablespoon juice

marshmallows 16 Va pound

noodles, cooked 8-ounce package 7 cups

uncooked 4 ounces (1 Vz cups) 2-3 cups cooked

macaroni, cooked 8-ounce package 6 cups

macaroni, uncooked 4 ounces (1 Va cups) 2 Va cups cooked

spaghetti, uncooked 7 ounces 4 cups cooked

nuts, chopped Va pound 1 cup

almonds 1 pound 3 V2 cups

walnuts, broken 1 pound 3 cups

walnuts, unshelled 1 pound 1 V2 to 1 3/4 cups

onion 1 medium V2 cup

orange 3-4 medium 1 cup juice

raisins 1 pound 3 V2 cups

rice, brown 1 cup 4 cups cooked

converted 1 cup 3 Vz cups cooked

regular 1 cup 3 cups cooked

wild 1 cup 4 cups cooked

sugar, brown 1 pound 2 1/2 cups

powdered 1 pound 3 Vz cups

white 1 pound 2 cups

vanilla wafers 22 1 cup fine crumbs

zwieback, crumbled 4 1 cups

HFood Quantities

For Large Servings

25 Servings 50 Servings 100 Servings

Beverages:

coffee 1/2 pound and 1 pound and 2 pounds and

1 1/2 gallons water 3 gallons water 6 gallons water

lemonade 10-15 lemons and 20-30 lemons and 40-60 lemons and

1 V2 gallons water 3 gallons water 6 gallons water

tea V12 pound and 1/6 pound and 1/3 pound and

1 V2 gallons water 3 gallons water 6 gallons water

Desserts:

layered cake 1 12" cake 3 10" cakes 6 10" cakes

sheet cake 1 10" x 12" cake 1 12" x 20" cake 2 12" x 20" cakes

watermelon 37 V2 pounds 75 pounds 150 pounds

whipping cream 3/4 pint 1 V2 to 2 pints 3-4 pints

Ice cream:

brick

bulk

.3 Va quarts 6 V2 quarts 13 quarts

.2 Va quarts 4 V2 quarts or 9 quarts or

1 Va gallons 2 V2 gallons

Meat, poultry or fish:

fish 13 pounds 25 pounds 50 pounds

fish, fillets or steak 7 V2 pounds 15 pounds 30 pounds

hamburger 9 pounds 18 pounds 35 pounds

turkey or chicken 13 pounds 25 to 35 pounds 50 to 75 pounds

wieners (beef) 6 V2 pounds 13 pounds 25 pounds

Salads, casseroles:

baked beans 3/4 gallon 1 Va gallons 2 V2 gallons

jello salad 3/4 gallon 1 Va gallons 2 V2 gallons

potato salad 4 Va quarts 2 Va gallons 4 1/2 gallons

scalloped potatoes 4 V2 quarts or 9 quarts or 18 quarts

1 12" x 20" pan 2 Va gallons 4 V2 gallons

spaghetti 1 Va gallons 2 V2 gallons 5 gallons

Sandwiches:

bread 50 slices or 100 slices or 200 slices or

3 1 -pound loaves 6 1 -pound loaves 12 1 -pound loaves

butter V2 pound 1 pound 2 pounds

lettuce 1 V2 heads 3 heads 6 heads

mayonnaise 1 cup 2 cups 4 cups

mixed filling

meat, eggs, fish 1 V2 quarts 3 quarts 6 quarts

jam, jelly 1 quart 2 quarts 4 quarts

Microwave Jiints

1 . Place an open box of
hardened brown sugar in
the microwave oven with 1
cup hot water. Microwave on
high for 1 V2 to 2 minutes for V2
pound or 2 to 3 minutes for 1 pound.

2. Soften hard ice cream by microwaving
at 30% power. One pint will take 15 to
30 seconds; one quart, 30-45 seconds;
and one-half gallon, 45-60 seconds.

3. To melt chocolate, place V2 pound in
glass bowl or measuring cup. Melt un-
covered at 50% power for 3-4 minutes;
stir after 2 minutes.

4. Soften one 8-ounce package of cream
cheese by microwaving at 30% power
for 2 to 2 V2 minutes. One 3-ounce
package of cream cheese will soften in
1 V2 to 2 minutes.

5. A 4 V2 ounce carton of whipped top-
ping will thaw in 1 minute on the defrost
setting. Whipped topping should be
slightly firm in the center, but it will
blend well when stirred. Do not over
thaw!

1 1 . Nuts will be easier to
shell if you place 2 cups
nuts in a 1 -quart casserole
with 1 cup of water. Cook for 4
to 5 minutes and the nutmeats will
slip out whole after cracking the shell.

12. Stamp collectors can place a few drops
of water on a stamp to remove it from an
envelope. Heat in the microwave for 20
seconds, and the stamp will come off.

13. Using a round dish instead of a square
one eliminates overcooked corners in
baking cakes.

14. Sprinkle a layer of medium, finely
chopped walnuts evenly onto the bottom
and side of a ring pan or bundt cake
pan to enhances the looks and eating
quality. Pour in batter and microwave
as recipe directs.

15. Do not salt foods on the surface as it
causes dehydration and toughens food.
Salt after you remove from the oven
unless the recipe calls for using salt in
the mixture.

6. Soften jello that has set up too hard -
perhaps you were to chill it until slightly
thickened and forgot it. Heat on a low
power setting for a very short time.

7. Heat hot packs. A wet fingertip towel
will take about 25 seconds. It depends
on the temperature of the water used
to wet the towel.

8. To scald milk, cook 1 cup for 2 to 2 V2
minutes, stirring once each minute.

9. To make dry bread crumbs, cut 6 slices
of bread into 1/2-inch cubes. Microwave
in 3-quart casserole 6-7 minutes, or
until dry, stirring after 3 minutes. Crush
in blender.

10. Refresh stale potato chips, crackers or
other snacks of such type by putting a
plateful in the microwave for 30-45
seconds. Let stand for 1 minute to crisp.
Cereals can also be crisped.

16. Heat left-over custard and use it as
frosting for a cake.

17. Melt marshmallow cream. Half of a
7-ounce jar will melt in 35-40 seconds
on high. Stir to blend.

18. To toast coconut, spread V2 cup
coconut in a pie plate and cook for 3-4
minutes, stirring every 30 seconds
after 2 minutes. Watch closely, as it
quickly browns.

19. To melt crystallized honey, heat
uncovered jar on high for 30-45 sec-
onds. If jar is large, repeat.

20. One stick of butter or margarine will
soften in 1 minute when microwaved at
20% power.

Beverages

apple juice, 6 oz 90

coffee (black) 0

cola type, 12 oz 115

cranberry juice, 6 oz 115

ginger ale, 12 oz 115

grape juice, (prepared from

frozen concentrate), 6 oz 142

lemonade, (prepared from

frozen concentrate), 6 oz 85

milk, protein fortified, 1 c 105

skim, 1 c 90

whole, 1 c 160

orange juice, 6 oz 85

pineapple juice, unsweetened, 6 oz 95

root beer, 12 oz 150

tonic (quinine water) 12 oz 132

Breads

cornbread, 1 sm. square 130

dumplings, 1 med 70

French toast, 1 slice 135

melba toast, 1 slice 25

muffins, blueberry, 1 muffin 110

bran, 1 muffin 106

corn, 1 muffin 125

English, 1 muffin 280

pancakes, 1 (4-in.) 60

pumpernickel, 1 slice 75

rye, 1 slice 60

waffle, 1 216

white, 1 slice 60-70

wholewheat, 1 slice 55-65

Cereals

cornflakes, 1 c 105

cream of wheat, 1 c 120

oatmeal, 1 c 148

riceflakes, 1 c 105

shredded wheat, 1 biscuit 100

sugar krisps, 3/4 c 110

Crackers

graham, 1 cracker 15-30

rye crisp, 1 cracker 35

saltine, 1 cracker 17-20

wheat thins, 1 cracker 9

Dairy Products

butter or margarine, 1 T. 100

cheese, American, 1 oz 100

camembert, 1 oz 85

cheddar, 1 oz 115

cottage cheese, 1 oz 30

mozzarella, 1 oz 90

parmesan, 1 oz 130

ricotta, 1 oz 50

roquefort, 1 oz 105

Swiss, 1 oz 105

cream, light, 1 T. 30

heavy, 1 T. 55

sour, 1 T. 45

hot chocolate, with milk, 1 c 277

milk chocolate, 1 oz 145-155

yogurt

made w/ whole milk, 1 c 150-165

made w/ skimmed milk, 1 c 125

Eggs

fried, 1 Ig 100

poached or boiled, 1 Ig 75-80

scrambled or in omelet, 1 Ig 110-130

Fish and Seafood

bass, 4 oz 105

salmon, broiled or baked, 3 oz 155

sardines, canned in oil, 3 oz 170

trout, fried, 3 V2 oz 220

tuna, in oil, 3 oz 170

in water, 3 oz 110

Calorie Counter

Fruits

apple, 1 med 80-100

applesauce, sweetened, V2 c 90-115

unsweetened, V2 c 50

banana, 1 med 85

blueberries, V2 c 45

cantaloupe, V2 c 24

cherries (pitted), raw, V2 c 40

grapefruit, V2 med 55

grapes, V2 c 35-55

honeydew, V2 c 55

mango, 1 med 90

orange, 1 med 65-75

peach, 1 med 35

pear, 1 med 60-100

pineapple, fresh, 1/2 c 40

canned in syrup, V2 c 95

plum, 1 med 30

strawberries, fresh, 1/2 c 30

frozen and sweetened, V2 c 120-140

tangerine, 1 Ig 39

watermelon, 1/2 c 42

Meat and Poultry

beef, ground (lean), 3 oz 185

roast, 3 oz 185

chicken, broiled, 3 oz 115

lamb chop (lean), 3 oz 175-200

steak, sirloin, 3 oz 175

tenderloin, 3 oz 174

top round, 3 oz 162

turkey, dark meat, 3 oz 175

white meat, 3 oz 150

veal, cutlet, 3 oz 156

roast, 3 oz 76

Nuts

almonds, 2 T. 105

cashews, 2T. 100

peanuts, 2 T. 105

peanut butter, 1 T. 95

pecans, 2T. 95

pistachios, 2T. 92

walnuts, 2T. 80

Pasta

macaroni or spaghetti,

cooked, 3A c 115

Salad Dressings

blue cheese, 1 T. 70

French, 1 T. 65

Italian, 1 T. 80

mayonnaise, 1 T. 100

olive oil, 1 T. 124

Russian, 1 T. 70

salad oil, 1 T. 120

Soups

bean, 1 c 130-180

beef noodle, 1 c 70

bouillon and consomme, 1 c 30

chicken noodle, 1 c 65

chicken with rice, 1 c 50

minestrone, 1 c 80-150

split pea, 1 c 145-170

tomato with milk, 1 c 170

vegetable, 1 c 80-100

Vegetables

asparagus, 1 c 35

broccoli, cooked, V2 c 25

cabbage, cooked, V2 c 15-20

carrots, cooked, V2 c 25-30

cauliflower, 1/2 c 10-15

corn (kernels), V2 c 70

green beans, 1 c 30

lettuce, shredded, V2 c 5

mushrooms, canned, V2 c 20

onions, cooked, V2 c 30

peas, cooked, V2 c 60

potato, baked, 1 med 90

chips, 8-10 100

mashed, w/milk & butter, 1 0 ..200-300

spinach, 1 c 40

tomato, raw, 1 med 25

cooked, V2 c 30

Cooking rZerms

Au gratin: Topped with

crumbs and/or cheese and

browned in oven or under broiler.

Au jus: Served in its own juices.

Baste: To moisten foods during cooking
with pan drippings or special sauce in
order to add flavor and prevent drying.

Bisque: A thick cream soup.

Blanch: To immerse in rapidly boiling water
and allow to cook slightly.

Cream: To soften a fat, especially butter, by
beating it at room temperature. Butter and
sugar are often creamed together, making
a smooth, soft paste.

Crimp: To seal the edges of a two-crust pie
either by pinching them at intervals with the
fingers or by pressing them together with
the tines of a fork.

Crudites: An assortment of raw vegetables
(i.e. carrots, broccoli, celery, mushrooms)
that is served as an hors d'oeuvre, often
accompanied by a dip.

Degrease: To remove fat from the surface
of stews, soups, or stock. Usually cooled in
the refrigerator so that fat hardens and is
easily removed.

Dredge: To coat lightly with flour, corn-
meal, etc.

Entree: The main course.

Fold: To incorporate a delicate substance,
such as whipped cream or beaten egg
whites, into another substance without
releasing air bubbles. A spatula is used to
gently bring part of the mixture from the
bottom of the bowl to the top. The process
is repeated, while slowly rotating the bowl,
until the ingredients are thoroughly blended.

Glaze: To cover with a glossy coating, such
as a melted and somewhat diluted jelly for
fruit desserts.

Julienne: To cut vegeta
bles, fruits, or cheeses into
match-shaped slivers.

Marinate: To allow food to stand in a liquid
in order to tenderize or to add flavor.

Meuniere:

in butter.

Dredged with flour and sauteed

Mince: To chop food into very small pieces.

Parboil: To boil until partially cooked; to
blanch. Usually final cooking in a seasoned
sauce follows this procedure.

Pare: To remove the outermost skin of a
fruit or vegetable.

Poach: To cook gently in hot liquid kept
just below the boiling point.

Puree: To mash foods by hand by rubbing
through a sieve or food mill, or by whirling
in a blender or food processor until per-
fectly smooth.

Refresh: To run cold water over food that
has been parboiled in order to stop the
cooking process quickly.

Saute: To cook and/or brown food in a
small quantity of hot shortening.

Scald: To heat to just below the boiling
point, when tiny bubbles appear at the
edge of the saucepan.

Simmer: To cook in liquid just below the
boiling point. The surface of the liquid
should be barely moving, broken from time
to time by slowly rising bubbles.

Steep: To let food stand in hot liquid in
order to extract or to enhance flavor, like tea
in hot water or poached fruit in sugar syrup.

Toss: To combine ingredients with a re-
peated lifting motion.

Whip: To beat rapidly in order to incorpo-
rate air and produce expansion, as in
heavy cream or egg whites.

iSSS" °*n Cookbook

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Full text of "Butt family favorites : a collection of recipes by Mary Eliza Butt and her nine children and her fourteen grandchildren"

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